Rum Raisin Shortbread Cookies

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I’m really excited to introduce today’s Handmade Holidays Guest Poster, Debra from Smith Bites.  I frequently find myself inspired by and drooling over Deb’s blog.  I hope after y’all finish drooling over her Rum-Raisin Shortbread cookies, you’ll go over and visit her blog.

Hey there ~ I’m Debra and so excited that Rachel asked me to be here sharing one of my all-time favorite
holiday cookie recipes! I realize I’m probably in the minority here but one of my favorite ice creams in the
world is rum raisin . . . and when Martha Stewart rolled out (pun intended) her Cookie App for the iPad, I
was thrilled to find a recipe for this Rum-Raisin Shortbread cookie – it is a wowzer!

Admittedly, this is a grown up cookie and probably not appealing to the kiddos in your life but hey, that’s
fine because it means more cookies for moi . . .

I also happen to think these little gems are perfect for holiday gift-giving, cookie swaps, host/hostess gifts
or any time you simply want to say ‘thank you.’ And the best part is that once your currents are soaked
in rum overnight, the dough comes together in less than 10 minutes, is rolled into logs, refrigerated for
an hour (or up to three days) and then you simply slice and bake . . . easy-peasy! But please use currants
instead of raisins – these cookies are smaller and currants just plain work better here.

Place in clear, decorative gift bags, small tins, Chinese take-out containers lined with parchment or bundle
in plastic wrap, then place in holiday tissue paper, tie with holiday ribbon and you’re ready to roll!

Thanks for having me Rachel!

Rum Raisin Shortbread Cookies

Yield: 2 dozen

Serving Size: 1/2 inch cookies

Rum Raisin Shortbread Cookies

Rum Raisin Shortbread Cookie recipe originally from Martha Stewart this recipe shared by Debra from Smith Bites

Ingredients

  • ½ cup dark rum
  • 1 cup currants
  • 1 cup (2 sticks unsalted butter, room temp)
  • ¾ cup confectioner’s sugar
  • ½ teaspoon finely grated orange zest
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups All-purpose Flour
  • ¾ cup finely shredded unsweetened coconut
  • 1 teaspoon course salt

Instructions

  1. Combine rum and currants in a container w/airtight lid and let sit at room temperature overnight;
  2. drain, reserving 2 Tablespoons rum
  3. Beat butter, confectioner’s sugar, and zest with an electric mixer until creamy and smooth – 2 to 3 minutes
  4. Add vanilla and reserved rum; beat well, scraping down side of bowl
  5. Reduce speed to low; add flour, coconut and salt and beat 3 minutes; stir in currants by hand
  6. Divide dough in half and form each into a log about 1-1/2 inches in diameter; wrap in parchment
  7. and chill 1 hour or up to 3 days
  8. When ready to bake: preheat oven to 325 degrees
  9. Remove dough from parchment; slice into 1/2-inch rounds
  10. Place on parchment-lined baking sheets, spacing about 1-inch apart
  11. Bake until pale golden, about 20 minutes – rotating sheets halfway through at the 10 minute mark; you are not looking for a dark cookie
  12. Transfer to wire racks to cool completely
  13. Cookies can be stored in airtight containers at room temperature up to 1 week.
  14. (SMITH BITES NOTE: The only change I made to the recipe is to slice the dough a bit thicker - 1/2-inch simply because I wanted a sturdier cookie - at 1/4-inch, these are fragile and tend to crumble making packaging a tad tricky; resist slicing any thicker as this would require a longer baking time and would most likely result in a darker cookie.
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Comments

  1. Ad K. says

    The second I saw Rum Rasin Shortbread my arms got all goosebumpy! I loveRum Rasin ice cream too so these sound right up my alley! I think I will have to make these soon , you know, try them out before the holidays to make sure they are really good. I just might have to eat all of them in case the recipe isn’t right, yeah right!

  2. says

    Awesome, this is absolutely good for holiday snacks with our family and I’m sure they will ask for another round of this when I make one. I’ll go get ready for baking these sweet cookies. Thanks

  3. DCV_CHI says

    Hi. I was searching for rum raisin shortbread cookies and came across your site. I wanted to let you know that Martha Stewart should be credited for this recipe and not Debra from Smith Bakes. Other than a few minor changes in wording, this is the EXACT same recipe. Some in the recipe world might call that stealing. Not very professional to take credit for somebody’s work…

    http://www.marthastewart.com/356093/rum-raisin-shortbread-cookies

    • says

      Hi Deb,

      Thank you for bringing this to my attention! It looks like in Debra’s description of the cookies she did give Martha Stewart credit for the recipe saying she found it on the new Martha Stewart iPad app, however it wasn’t in the printable recipe section, which is my fault. I have updated and changed it.

      As someone who’s had her content plagiarized, I’m very sensitive to this subject. Thank you, again for bringing this to our attention.

      Happy Holidays, and happy baking!

      Rachel

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