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