I'm convinced that these currant shortbread cookies are the best cookies in the world. The little white domes are dotted with Grand Marnier-soaked currants and infused with orange zest. The best thing is that they melt in your mouth.
It's impossible to stop at just one. Be prepared to use 1 1/2 cups of butter in this recipe. That's why it's so delicious!
These cookies make wonderful gifts and can be stored for up to two weeks in an airtight container.
- 3/4 cup of currants
- 1/2 cup of Grand Marnier
- 1 Tbsp of finely grated orange zest
- 1 1/2 cups of salted butter, room temperature
- 3/4 cup of icing sugar
- 2 1/4 cup of all-purpose flour
- 1/3 cup of cornstarch
- Icing sugar for rolling
- Place the currants in a small bowl. Add the Grand Marnier and steep the currants overnight. Drain the currants well just before use.
- Pre-heat the oven to 300F. Line 2 baking sheets with baking paper. Set aside.
- Sift together the flour and cornstarch into a bowl. Set aside.
- Place the butter and icing sugar in a large mixing bowl and beat with an electric mixer until light and fluffy. Gradually beat in the flour and cornstarch. Use a wooden spoon to mix in the currants and orange zest.
- Roll the dough into 1-inch balls and divide among the baking sheets, spacing them about 2 inches apart. Chill the cookies in the fridge for 20 minutes.
- Bake the cookies 1 tray at a time for 20 minutes or until very pale golden around the edges. Cool the cookies on a cooling rack.
- Store the cookies in a tight-sealing container for up to two weeks.
- If desired, sprinkle icing sugar on the cookies just before serving.