Mel from the web team brought in some delicious rum-raisin cookies into work today. You’ll find the recipe below for these tasty treats.
Rum-Raisin Shortbread Cookies
This is a recipe courtesy of Marth Stewart’s Cookies book. My wife made these cookies for her families annual Christmas Cookie Exchange. We chose our favorite rum to soak the raisins in which is Appleton Estates V/X. Half the fun of making these cookies was eating the raisins as they soaked overnight.
- 1/2 cup dark rum
- 1 cup dried currants
- 2 sticks (16 tablespoons) 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 coarse salt
- Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
- 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.
- Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
- Preheat oven to 325 degrees. 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.