Shortbread Cookies with Rum-Soaked Currants
Makes about 2 dozen cookies
This is the same as my Buttery Shortbread Cookies recipe, which is in the similar and related recipes links, but with the addition of currants that are soaked in rum. Raisins can be substituted for the currants. If possible, make the cookies about two days before serving as the buttery flavor intensifies with time.
- 1/4 cup dark rum
- 3/4 cup currants
- 1 cup (2 sticks) butter, preferably unsalted, room temperature
- 1/2 cup granulated sugar
- 2-1/2 cups sifted all-purpose flour
Heat the rum in a small saucepan just to boiling. Remove from heat and add the currants. Soak until currants are softened, about 30 minutes. Drain off any excess rum.
Cream butter and sugar until fluffy. Add flour and mix thoroughly with hands. Add the currants and mix well to combine. Chill dough for several hours or overnight.
To bake, preheat oven to 300° F. Roll out dough 1/3 to 1/2-inch thick. Cut into fancy shapes with small cookie cutters. Place on ungreased cookie sheet. Bake for 15-20 minutes. (The tops do not brown and the size does not change.) Store in an airtight container for up to two weeks. Cookies can be frozen for up to six months.