Rum-Raisin Shortbread

Makes about 4 1/2 dozen

Ingredients:

1/2 cup dark rum

1 cup dried currants

2 sticks (16 tablespoons) 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

Directions:

1. Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.

2. Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.

3. Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

4. Preheat oven to 325. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool. Cookies can be stored in an airtight container for up to 1 week.

Recipe Source: http://everylastcookie.blogspot.com/2009/08/cookie-036-rum-raisin-shortbread.html