Bourbon Current Cookies
Makes about 7 dozen
Soak currants in the bourbon for at least one day before you make the dough.- yum!
½ cup bourbon
½ cup dried currants
Place bourbon and currants in an airtight container. Soak for at least a day. Shake or stir occasionally.
1 cup unsalted butter (2 sticks), room temperature
1 cup sugar
1 large egg
3 cups flour
Cream butter and sugar until fluffy. Add 1 egg, beat. Add three cups of flour, one at a time. Add bourbon/currant mixture. Just mix until blended- don’t over-beat. Place in the refrigerator for at least two hours or overnight.
1 egg beaten with 1 T sugar
Turbinado or granulated sugar for sprinkling (about 1-2 T)
Preheat oven to 350 degrees. Roll out dough on a floured surface with a floured roller until ¼” thick. Cut into shapes. I have a small Christmas tree cutter- about a 2” cookie. Keep the cutter fairly small- this is a rich cookie. Place onto an oil sprayed cookie sheet.
Brush each cookie with the egg mixture and sprinkle with the turbinado (raw) sugar. You can use regular granulated sugar if you like, but I like the crunch and extra flavor of the turbinado sugar.
Bake at 350 degrees for 12-15 minutes until lightly browned.
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