Rum Raisin Shortbread

Ingredients

• 1 teaspoon coarse salt 
• 0.8 cup confectioners' sugar 
• 1 cup currants 
• 0.5 cup rum dark
• 1.5 cups flour all-purpose
• 0.5 teaspoon orange zest finely grated
• 1 cup butter unsalted room temperature (2 sticks)
• 0.8 cup coconut or shredded unsweetened finely
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Combine rum and currants in an airtight container; let sit at room temperature overnight.
2. Drain; reserving 2 tablespoons rum.
3. 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.
4. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low.
5. 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 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
6. Preheat oven to 325°F.
7. Remove dough from parchment; slice into 1/4-inch-thick rounds.
8. Place on parchment paper–lined baking sheets, spacing about 1 inch apart.
9. Bake until pale golden, about 20 minutes, rotating sheets halfway through.
10. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
11. Taste
12. Book, using the USDA Nutrition Database
13. Reprinted with permission from Martha Stewart's Cookies: The Very Best Treats to
14. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.