Rum-Currant Shortbread

Name: Rum-Currant Shortbread
Ingredients: 1/2 cup currants; 1/4 cup light rum; 1 cup butter, softened; 1/2 cup sifted powdered sugar; 1 3/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon salt

7 ingredients

5 steps

Ingredients

1/2 cup currants
1/4 cup light rum
1 cup butter, softened
1/2 cup sifted powdered sugar
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions

1

Bring currants and rum to a boil in a saucepan. Remove from heat; cover and let stand 30 minutes. Drain currants, discarding rum.
2

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
3

Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in currants. Chill 30 minutes.
4

Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter; place 2 inches apart on greased baking sheets.
5

Bake at 375° for 12 minutes or until edges just begin to brown; cool on baking sheets on wire racks 5 minutes. Remove to wire racks to cool completely.