The Holiday Bake, Craft, Sew Along is BACK!
Do you want some Sewing Inspiration for Holiday Gift Ideas? Skip To My Lou has those!
How about some new Craft Ideas for handmade Holiday Gifts? According to Kelly has those!
Need ideas for Homemade Food Gift ideas for the Holidays? I’ll have those here!
You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!
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!
- 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
- Combine rum and currants in a container w/airtight lid and let sit at room temperature overnight;
- drain, reserving 2 Tablespoons rum
- Beat butter, confectioner’s sugar, and zest with an electric mixer until creamy and smooth – 2 to 3 minutes
- Add vanilla and reserved rum; beat well, scraping down side of bowl
- Reduce speed to low; add flour, coconut and salt and beat 3 minutes; stir in currants by hand
- Divide dough in half and form each into a log about 1-1/2 inches in diameter; wrap in parchment
- and chill 1 hour or up to 3 days
- When ready to bake: preheat oven to 325 degrees
- Remove dough from parchment; slice into ½-inch rounds
- Place on parchment-lined baking sheets, spacing about 1-inch apart
- Bake until pale golden, about 20 minutes – rotating sheets halfway through at the 10 minute mark; you are not looking for a dark cookie
- Transfer to wire racks to cool completely
- Cookies can be stored in airtight containers at room temperature up to 1 week.