Currant and Orange Shortbread Cookies
Source: This recipe adapted by CUESA's market chef, Sarah Henkin, from Everyday Food
Makes around 3 dozen
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
Grated zest of 2 oranges ½ cup dried currants
- With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in zest and currants.
- Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 ½-inch-diameter log. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 ½ hours. (To store longer, wrap log and paper tightly with plastic wrap.)
- Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough ⅜ inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.