Name: Iced Rum-Raisin Shortbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 cookies
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (105 g) sugar; 1 tbsp (15 ml) dark rum; 1/2 tsp (2.5 ml) vanilla extract; 1/4 cup (30 g) currants; 1/2 cup (65 g) icing sugar; 2 tbsp (30 ml) dark rum

Ingredients

Cookies
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 1 tbsp (15 ml) dark rum
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 cup (30 g) currants
Glaze
- 1/2 cup (65 g) icing sugar
- 2 tbsp (30 ml) dark rum

Preparation

Cookies
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, combine the flour and a pinch of salt.
- In another bowl, cream the butter with the sugar, rum and vanilla with an electric mixer. With a wooden spoon, stir in the dry ingredients and currants.
- Using a 1-tbsp (15 ml) ice cream scoop, for the mixture into balls. With lightly floured hands, roll them into spheres. Place on the baking sheet, spacing them out.
- Bake for 20 minutes or until lightly browned.
Glaze
- Meanwhile, in a bowl, combine the sugar and rum. With a brush, brush the cookies right out of the oven. Let cool for about 10 minutes and brush again.
- Let cool completely.

Iced Rum-Raisin Shortbread

Categories

Ingredients

Cookies

Glaze

Preparation

Cookies

Glaze

Personal Note