Best 3 Rum Raisin Shortbread Recipes
Indulge in the delectable delight of rum-raisin shortbread, a classic Scottish treat that combines the richness of rum, the sweetness of raisins, and the crumbly texture of shortbread. These bite-sized morsels are perfect for any occasion, whether it's a cozy tea party, a festive holiday gathering, or a simple indulgence. With variations ranging from traditional rum-raisin shortbread to unique adaptations like chocolate-dipped and spiced rum-raisin, this article offers a collection of recipes that cater to every taste. Discover the art of creating these timeless treats and elevate your baking skills to new heights.
Here are our top 3 tried and tested recipes!
RUM-RAISIN SHORTBREAD COOKIES
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
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
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
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
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
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.
Tips:
- Using high-quality ingredients will greatly enhance the flavor of your shortbread cookies. Look for unsalted butter, pure vanilla extract, and plump, moist raisins.
- Chilling the dough before baking is essential for achieving a crumbly texture. This will prevent the cookies from spreading too much in the oven.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
- Be sure to prick the dough with a fork before baking. This will help the cookies bake evenly and prevent them from puffing up.
- Don't overbake the cookies. They should be golden brown around the edges but still slightly soft in the center.
- Allow the cookies to cool completely before storing them in an airtight container. This will help them stay fresh and flavorful.
Conclusion:
Rum raisin shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their buttery, crumbly texture and sweet, boozy flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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