rum-raisin shortbread cookies
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!)
prep time
cook time
method
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yield
Ingredients
- 1/2 cup dark rum
- 1 cup dried currants
- 2 sticks unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon finely grated orange zest
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 cup finely shredded unsweetened coconut
- 1 teaspoon coars salt
How To Make rum-raisin shortbread cookies
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Step 1Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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