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Currant Shortbread Cookies


Christmas Shortbread Cookies

Christmas Shortbread Cookies

S. Wongkaew

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


  1. Place the currants in a small bowl. Add the Grand Marnier and steep the currants overnight. Drain the currants well just before use.
  2. Pre-heat the oven to 300F. Line 2 baking sheets with baking paper. Set aside.
  3. Sift together the flour and cornstarch into a bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Store the cookies in a tight-sealing container for up to two weeks.
  8. If desired, sprinkle icing sugar on the cookies just before serving.
Related Video
How to Make Shortbread
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