Martha Stewart Living, 2007
Makes 4.5 dozen
1/2 cup dark rum
1 cup dried currants
2 sticks unsalted butter room temp
3/4 cup confectioners' sugar
1/2 teaspoon orange zest
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup fine shred unsweetened shredded coconut
1 teaspoon salt
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. 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. Cookies can be stored in an airtight container for up to 1 week.
MY NOTES: Reviewers had trouble slicing--may want to freeze for ten minutes. Also, careful that you don't over cook. Start at 18 minutes.
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