Rum Raisin Shortbread

Preparation 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 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days). Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-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. Per serving: 500.0 calories, 220.0 calories from fat, 24.0g total fat, 16.0g saturated fat, 40.0mg cholesterol, 390.0mg sodium, 56.0g total carbs, 3.0g dietary fiber, 30.0g sugars, 6.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share by Martha Stewart Living Magazine. Copyright © 2008 by Martha Stewart Living. Published by Crown Publishing. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineÂ’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.

Preparation 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 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days). Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-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. Per serving: 500.0 calories, 220.0 calories from fat, 24.0g total fat, 16.0g saturated fat, 40.0mg cholesterol, 390.0mg sodium, 56.0g total carbs, 3.0g dietary fiber, 30.0g sugars, 6.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Reprinted with permission from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share by Martha Stewart Living Magazine. Copyright © 2008 by Martha Stewart Living. Published by Crown Publishing. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineÂ’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.