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Maddalena Fuller

1/2 cup dark rum
1 cup dried currants (or raisins)
1 cupĀ  room temperature butter
3/4 cup confectioners sugar
2 tbsp orange zest, finely grated
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup shredded coconut, unsweetened
1 1/2 tsp salt

Combine rum and currants, cover and let stand at room temperature overnight. Drain, reserving 2 tbsp rum and save the rest to drink later in the day. Beat butter, sugar, zest with mixer until smooth. Add vanilla and rum; beat to combine. On low speed add flour, coconut, salt. Stir in currants. Form dough into 2 logs, 1 1/2 inches in diameter. Wrap in parchment and refrigerate for 1 hour or up to 3 days. Or freeze for a few months. Heat oven to 325; slice dough into 1/4 inch rounds, line on baking sheet and bake 20 minutes or until just golden.

I enjoy rolling cookie dough into chilled logs, because unlike drop cookies, these delicate slices will bake into perfectly even, round, presentable cookies. Slicing logs of chilled dough is as satisfying as slicing rounds of homemade sushi, only the results are always perfect, and will not fall apart. Chilled log cookies will not swell, dissolve, melt into each other, contort or stick. THey will bake into delicate, stackable shortbreads glinting with candied fruits and rum currents – lovely to wrap and give, or display and eat.

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