Rum-Currant Shortbread

Southern Living
2 dozen


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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


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

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

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.

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.

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.

Created date

October 2003