This recipe was in the Milwaukee Journal Sentinel recently in the Christmas cookie review. I used dried currants instead of fresh currants. The cookies themselves are a little bland; it's the frosting that totally makes these cookies taste wonderful. Enjoy!
Ingredients:
Shortbread:
1/3 cup dried currants
4 tablespoons Grand Marnier liqueur
1 cup (2 sticks) butter, softened
2 cups flour
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon orange zest
Frosting:
2 tablespoons butter
1 1/2 cups powdered sugar
1 tablespoon reserved Grand Marnier liqueur
1 tablespoon orange juice
pinch of salt
Preparation:
1. Soak currants in Grand Marnier liqueur for 1-2 hours. Drain currants, reserving liquid.
2. Cream butter with a mixer. Add powdered sugar, flour, salt and orange zest. Mix well. Add in currants.
3. Form dough into two 1 1/2 inch logs. Wrap well and chill for at least 2 hours or overnight.
4. Preheat oven to 350 degrees. Slice cookies into 1/4 inch rounds. Bake for 15 minutes. Remove from pan and let cool.
5. To make frosting, melt butter in a saucepan.
6. Add in powdered sugar, Grand Marnier, orange juice and salt.
7. Frost cooled cookies. Store at room temperature.
Ingredients:
Shortbread:
1/3 cup dried currants
4 tablespoons Grand Marnier liqueur
1 cup (2 sticks) butter, softened
2 cups flour
1/4 cup powdered sugar
1/8 teaspoon salt
1 tablespoon orange zest
Frosting:
2 tablespoons butter
1 1/2 cups powdered sugar
1 tablespoon reserved Grand Marnier liqueur
1 tablespoon orange juice
pinch of salt
Preparation:
1. Soak currants in Grand Marnier liqueur for 1-2 hours. Drain currants, reserving liquid.
2. Cream butter with a mixer. Add powdered sugar, flour, salt and orange zest. Mix well. Add in currants.
3. Form dough into two 1 1/2 inch logs. Wrap well and chill for at least 2 hours or overnight.
4. Preheat oven to 350 degrees. Slice cookies into 1/4 inch rounds. Bake for 15 minutes. Remove from pan and let cool.
5. To make frosting, melt butter in a saucepan.
6. Add in powdered sugar, Grand Marnier, orange juice and salt.
7. Frost cooled cookies. Store at room temperature.