Coconut Rum Raisin Shortbread

Rum raisin is a popular flavor for ice-cream and mixed drinks, but I had never had a cookie with that combination. The flavor of the rum-soaked currants really comes through in the cookies, and the toasted coconut adds a little crunch. Before baking, the cookie dough is wrapped and refrigerated in a log shape, or tube. This type of cookie is great for preparing in advance, storing in the fridge for a week (or freezing for several months), and then baking - for fresh cookies the day you want them. If you freeze the dough, let it rest in the fridge for a couple hours for easier slicing.

RECIPE: Coconut Rum Raisin Shortbread

adapted from Martha Stewart's Cookies

makes about 48 cookies

INGREDIENTS:

1/2 cup dark rum

1 cup currants

1 cup (2 sticks) butter, room temperature

3/4 cup powdered sugar

1/2 teaspoon finely grated orange zest (optional)

1 teaspoon vanilla extract

1.5 cups all-purpose flour

3/4 cup finely shredded coconut, toasted

1 teaspoon coarse salt

DIRECTIONS:

Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain the currents, reserving 2 tablespoons of rum.

Toast coconut on a baking sheet at 350F for about 10 minutes, until lightly browned and fragrant.

With an electric mixer, beat butter, powdered sugar, and zest on medium speed until creamy and smooth, about 2 minutes. Add vanilla extract and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low and add flour, toasted coconut, and salt. Beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1.5 inches in diameter; wrap in plastic wrap, and refrigerate 1 hour (or up to 3 days).

Preheat oven to 325F. Line baking sheets with parchment paper.

Remove dough from plastic wrap and slice into 1/4-inch rounds. You may need to reshape the cookies into better circles if they get a little flattened on one side after slicing. Place on prepared baking sheets, spacing about 2 inch apart. Bake until pase golden, about 20 minutes, rotating halfway through baking. Transfer to wire racks to cool completely.

STORAGE:

Store cookies in airtight containers at room temperature.