12 Days of Christmas – Dish#3: Rum-Raisin Shortbread

I like to bake cookies for everyone at Christmastime and am always looking for interesting shortbread recipes.  I found this recipe in the LCBO Food and Drink magazine a couple of years ago and finally got around to making it this year.  This is a flavourful shortbread, light and buttery with a rum and coconut finish.  I replaced the currants with raisins, but found that the raisins were too big, making the dough hard to cut.  The final result isn’t a perfect cookie shape, but still just as yummy.  Also note – for best results the currants or raisins should bath in the rum overnight, though I only marinated for a couple of hours.

The Recipe:

Makes about 4 ½ dozen

These cookies are studded with dried currants, which are tiny raisins made from Zante grapes.  The currants must be soaked overnight, so you’ll need to plan your craving a day in advance.  [oops…must have skipped over that part!]

½ cup dark rum
1 cup dried currants
2 sticks (16 tablespoons) unsalted butter, room temperature
¾ cup confectioners’ sugar
½ teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
¾ cup finely shredded unsweetened coconut
1 teaspoon coarse salt

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

2.    Beat 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 by hand.

Rum-Raisin Shortbread

Rum-Raisin Shortbread

3.    Form dough into 2 logs, each about 1 ½ inches in diameter; wrap in parchment, and refrigerate 1 hours (or up to 3 days).

Rum-Raisin Shortbread

4.    Preheat oven to 325 degrees.  Remove parchment.  Slice logs into ¼ -inch-thick rounds, and space about 1 inch apart on baking sheet lined with parchment.  Bake until pale golden, about 20 minutes.  Let cool.  Cookies can be stored in an airtight container for up to 1 week.

12 Days of Christmas Dish#3

Rum-Raisin Shortbread

You’ll probably need more than one batch of these babies…they will disappear fast!!

(Visited 195 times, 1 visits today)
Share it!Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestShare on YummlyShare on TumblrShare on RedditShare on LinkedInShare on StumbleUpon

0 thoughts on “12 Days of Christmas – Dish#3: Rum-Raisin Shortbread

Leave a Reply

Your email address will not be published. Required fields are marked *