Here's another batch baked yesterday. I chose to make rum raisin shortbreads because we all love rum raisin flavor! In fact, I'm thinking of making a rum raisin cheesecake sometime, perhaps for New Year's dessert. Anyway, this is a shortbread dough but it won't be overly crumbly as traditional shortbread that doesn't have any addition--such as nuts or dried fruits. The raisins here are replaced by currants, which I adore even more, and since they've been soaked in rum, there's no way that the dough can be dry. But, it doesn't mean that I don't like this, au contraire, I like it very much. The aroma is heady and they're eaten daily with plenty of tea or coffee--these shortbreads are best eaten as soon as possible :) If you want to keep it, stack them in layer between wax paper in an airtight container. Speaking of container, that glass container in the photo is my mom's. She's had it since I was perhaps in high school. It's a great container with cute duckies prints, now I can use for my own cookies.
Rum Raisin Shortbread
Makes about 4 dozens
½ cup dark rum
1 cup currants
1 cup (2 sticks) 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
Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain; reserving 2 tablespoons rum
Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy and smooth, about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1 ½ inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F. Remove dough from parchment; slice into ¼-inch-thick rounds. Place on parchment paper--lined baking sheets, spacing about 1 inch apart. Bake until pale golden, about 20 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Source: adapted from Martha Stewarts' Cookies