CURRANT-GINGER SHORTBREAD

CURRANT-GINGER SHORTBREAD image

Yield 4 dozen

Number Of Ingredients 7

4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/4 cup sugar
1 cup plus 2 tablespoons all-purpose flour, more for flouring paper
Pinch of fine salt
1/3 cup dried currants (see note)
1 packed tablespoon finely diced crystallized ginger
Note: If currants are very dry, steam for 10 minutes.

Steps:

1. In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly. 2. Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even 1/4-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour. 3. Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper. Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1 1/2-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.) 4. One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.