Wednesday, March 25, 2009

Rum-soaked Current Coconut Cookies

cookies
I just got this wonderful call from my grandma all the way from Victoria BC. Yesterday I sent her a bunch of these cookies through the mail, all perfectly wrapped in super cute paper with little pink polka-dot bows and placed gently in a tiny square box.

I wasn't sure if it was worth the trouble to send 20 cookies all the way across Canada ( they wanted 30 dollars at first for the tiny box but I haggled them down in price and crammed them into a flimsy ugly brown envelope) but when I got that phone call I knew it was worth it.

I blindly assumed that I wouldn’t like this cookie mainly because the only food on this planet that I hate is coconut. Also I am not a big fan of the taste of booze in my sweets, but these scrumptious cookies didn't taste like either.

They did however have so many different depths of flavour that I couldn't stop eating them and I really did not think that there would be enough left for the picture.

The cookies in the picture that you see here were the last ones, and at the time of this post...well... they are gone.


Rum-soaked Current Coconut Cookies
adapted from Martha Stewart’s Cookie’s Book

1/2 cup dark rum
1 cup dried currants
16 tbsp unsalted butter, room temperature
3/4 cup confectioners' sugar
finely grated orange zest from one orange
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup finely shredded (powder)unsweetened coconut
1 teaspoon coarse salt

Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum. Whisk butter, sugar, and orange zest until white, creamy and smooth. Add vanilla and reserved rum, and beat until combined. Add flour, coconut, and salt, and stir to combine. Stir in currants. Form dough into 2-3 logs, each about 1 1/2 inches in diameter; wrap in plastic wrap and refrigerate 1 hour Preheat oven to 300. Remove plastic. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 12-14 minutes

4 comments:

Junglefrog said...

I can imagine that your grandma was happy with them! They look delicious although I am also not too fond of alcoholic stuff in my cookies or desserts. Glad to see your both back..:)

Coco Bean said...

thanks Junglefrog! It's great to be back. And my grandma said she was "floating on air" probably cause I am realllllly bad when it comes to sending her letters. My bad.

L*Joy said...

I am adding this to my 'must make' list!

Coco Bean said...

L*Joy, they are very worth making and everytime I see the pic I want to make some more!