Rum-Raisin Shortbread Cookies

Jordan Falco


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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1/2 c
dark rum
1 c
dried currants
2 stick
unsalted butter, room temperature
3/4 c
confectioners' sugar
1/2 tsp
finely grated orange zest
1 tsp
pure vanilla extract
1 1/2 c
all purpose flour
3/4 c
finely shredded unsweetened coconut
1 tsp
coars salt


1Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
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.
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).
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.

About Rum-Raisin Shortbread Cookies

Course/Dish: Cookies