Rum Raisin Shortbread

Name: Rum Raisin Shortbread
Yield: Makes about 4 1/2 dozen
Ingredients: 1/2 cup dark rum; 1 cup currants; 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup confectioners' sugar; 1/2 teaspoon finely grated orange zest; 1 teaspoon pure vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup finely shredded unsweetened coconut; 1 teaspoon coarse salt

March 10, 2011

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Rum Raisin ShortbreadCookbook cover image courtesy of Random House

This crumbly shortbread is studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.

Recipe notes

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