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Rum-Currant Shortbread

Yield 2 dozen


  • 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

How to Make It

  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.