rum-raisin shortbread cookies
(1 rating)
Cookies and Tarts, Week 12, April 12th You can use any sort of dried berry you want for these. The recipe calls for dried currants, but you can use raisins, golden raisins, cherries, even blueberries. You can even experement with different rums. (and don't be afriad to splash a little extra of that soaking liquid into your dough!)
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(1 rating)
Ingredients For rum-raisin shortbread cookies
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1/2 cdark rum
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1 cdried currants
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2 stickunsalted butter, room temperature
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3/4 cconfectioners' sugar
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1/2 tspfinely grated orange zest
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1 tsppure vanilla extract
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1 1/2 call purpose flour
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3/4 cfinely shredded unsweetened coconut
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1 tspcoars salt
How To Make rum-raisin shortbread cookies
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1Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
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2Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants.
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3Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment and refrigerate 1 hour (or up to 3 days).
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4Preheat oven to 325F. Remove parchment. Slice logs into 1/4 inch thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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