rum raisin shortbread cookies
My father used to eat, or rather devour, a rum raisin bread pudding that his mother made. When I came across this particular cookie, it spoke of his favorite flavors all folded together with a bit of butter. Who was I not to make it? I am not a hard sell when it comes to new recipes, and this one I adopted from the June 2007 Martha Stewart cookie of the month. The biggest difference? Mine has more rummy raisins and much larger pinches of orange zest. I am by no means a skimper.
So I made it. Actually, I made two 'logs' of cookies which for me is an inroads to another make-ahead treat. One log I sliced according to directions, and the other waited in the fridge a few days so I could slice and slide it onto a platter at just the right moment.
Even better? You can make a log to eat, and freeze one for later.
My beloved sister-in-law said she would drive across town for these. I assume she meant her town which is Vancouver B.C., Canada. If she were to drive to my oven door for these it would add another 3 1/2 hours to her trip. Though if she came, I would no doubt have these waiting for her...
Rum Raisin Cookies 1/2 cup dark rum 1 cup dried currants (or raisins) 2 sticks room temperature butter 3/4 cup confectioners sugar 2 T orange zest, finely grated 2 tsp vanilla extract 1 1/2 cups flour 3/4 cup shredded coconut, unsweetened 1 1/2 tsp coarse salt
Combine rum and currants, cover and let stand at room temperature overnight. Drain, reserving 2 T rum. Beat butter, sugar, zest with mixer until smooth, , salt. 2 minutes. Add vanilla and rum; beat to combine. On low speed add flour, coconut, salt. Stir in currants. Form dough into 2 logs, 1 1/2 inches in diameter. Wrap in parchment and refrigerate for 1 hour or up to 3 days. Or freeze for a few months. Heat oven to 325; slice dough into 1/4 inch rounds, line on baking sheet and bake 20 minutes or until just golden.