Best Rum Raisin Shortbread Recipes

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RUM-RAISIN SHORTBREAD COOKIES



Rum-Raisin Shortbread Cookies image

These cookies are studded with dried currants, which are tiny raisins made from Zante grapes. The currants must be soaked overnight, so you'll need to plan your craving a day in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 1/2 dozen

Number Of Ingredients 9

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

Steps:

  • Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.
  • 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.
  • 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).
  • Preheat oven to 325 degrees. 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.

RUM-RAISIN SHORTBREAD COOKIES



Rum-Raisin Shortbread Cookies image

Cookies and Tarts, Week 12, April 12th You can use any sort of dried berry you want for these. The recipe calls for dried currants, but you can use raisins, golden raisins, cherries, even blueberries. You can even experement with different rums. (and don't be afriad to splash a little extra of that soaking liquid into your...

Provided by Jordan Falco

Categories     Cookies

Number Of Ingredients 9

1/2 c dark rum
1 c dried currants
2 stick unsalted butter, room temperature
3/4 c confectioners' sugar
1/2 tsp finely grated orange zest
1 tsp pure vanilla extract
1 1/2 c all purpose flour
3/4 c finely shredded unsweetened coconut
1 tsp coars salt

Steps:

  • 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.
  • 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 325F. 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.

RUM-RAISIN SHORTBREAD



Rum-Raisin Shortbread image

Source: Maida Heatter's Book of Great Cookies These are large and thick, with rum-soaked raisins all through them. The dough is very short; the cookies are rather delicate and quite unusual. The raisins must be prepared several hours ahead of time or the day before. Makes 15 large cookies

Provided by bungalowten

Categories     Dessert

Time 1h30m

Yield 15 large cookies

Number Of Ingredients 7

5 ounces raisins
1/2 cup dark rum
2 cups sifted flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 lb butter
1/2 cup confectioners' sugar

Steps:

  • Bring the raisins and rum to a boil in a small saucepan over moderate heat. Remove from the heat, cover, and let stand for several hours or overnight. When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
  • Sift together the sifted flour, baking powder and salt. Set aside.
  • In the large bowl of an electric mixer cream the butter until it is very soft. Add the sugar and beat well until completely smooth. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
  • Stir in the prepared raisins. Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours. Do not freeze the dough or it will become too firm to roll.
  • When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
  • Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly. With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
  • Use a plain round cookie cutter about 2 1/2-inches in diameter. Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible. When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins. Press the scraps together, chill them, and reroll. Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
  • Bake the cookies for 20 minutes, or until cookies are golden brown. Reverse the sheets top to bottom and front to back to insure even browning. With a wide metal spatula transfer the cookies to racks to cool.
  • Since these are fragile the author likes to wrap them individually in clear cellophane. However you store them-handle with care.

Nutrition Facts : Calories 232.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 32.5, Sodium 135.6, Carbohydrate 24.8, Fiber 0.8, Sugar 10, Protein 2.2

RUM RAISIN SHORTBREAD



Rum Raisin Shortbread image

Categories     Cookies     Rum     Fruit     Dessert     Bake     Dried Fruit     Raisin     Spirit     Chill     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 1/2 dozen

Number Of Ingredients 9

1/2 cup dark rum
1 cup currants
1 cup (2 sticks) 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

Steps:

  • Combine rum and currants in an airtight container; let sit at room temperature overnight. Drain; reserving 2 tablespoons rum.
  • Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy and smooth, about 2 minutes. Add vanilla and reserved rum. Beat well, scraping down the sides of the bowl as necessary. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
  • Preheat oven to 325°F. Remove dough from parchment; slice into 1/4-inch-thick rounds.
  • Place on parchment paper-lined baking sheets, spacing about 1 inch apart. Bake until pale golden, about 20 minutes, rotating sheets halfway through. Transfer to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

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