Rum Raisin Shortbread

Name: Rum Raisin Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 54
Cuisine: Global
Ingredients: 1 teaspoon coarse salt; 177 milliliters confectioners sugar; 237 milliliters currants; 118 milliliters dark rum; 355 milliliters all-purpose flour; 1 teaspoons finely grated orange zest; 237 milliliters (2 sticks) unsalted butter, room temperature; 177 milliliters finely shredded unsweetened coconut; 1 teaspoon pure vanilla extract

Rum Raisin Shortbread might be just the dessert you are searching for. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 71 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 54. From preparation to the plate, this recipe takes roughly 45 minutes. If you have coarse salt, confectioners' sugar, currants, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Combine rum and currants in an airtight container; let sit at room temperature overnight.

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Currants

Rum

Drain; reserving 2 tablespoons rum.

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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.

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Powdered Sugar

Butter

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Hand Mixer

Bowl

Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low.

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Vanilla

Rum

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Bowl

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).

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Currants

Coconut

Dough

All Purpose Flour

Salt

Wrap

Preheat oven to 325°F.

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Oven

Remove dough from parchment; slice into 1/4-inch-thick rounds.

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Dough

Place on parchment paper–lined baking sheets, spacing about 1 inch apart.

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Baking Paper

Baking Sheet

Bake until pale golden, about 20 minutes, rotating sheets halfway through.

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Oven

Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

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Taste

Book, using the USDA Nutrition Database

Reprinted with permission from Martha Stewart's Cookies: The Very Best Treats to

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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.