Diese Kekse sind mit getrockneten Johannisbeeren, winzigen Rosinen aus Zante-Trauben besetzt. Die Johannisbeeren müssen über Nacht eingeweicht werden, so dass Sie Ihren Appetit einen Tag im Voraus planen müssen.
These cookies are filled with dried currants and tiny raisins from Zante grapes. The currants must be soaked overnight, so you need to plan your appetite a day in advance. Yield: Makes about 4 1/2 dozen. Ingredients: 1/2 cup dark rum, 1 cup dried currants, 2 sticks (16 tablespoons) unsalted butter, room temperature, 3/4 cup confectioners sugar, 1/2 teaspoon finely grated orange zest, 1 teaspoon pure vanilla extract, 1 1/2 cups all-purpose flour, 3/4 cup finely shredded unsweetened coconut, 1 teaspoon coarse salt. Directions: 1. Combine rum and currants; cover and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum. 2. Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. 3. Shape dough into 2 wooden logs, each about 1 1/2 inches in diameter; wrap in parchment and chill for 1 hour (or up to 3 days). 4. Preheat oven to 325 degrees. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on parchment-lined baking sheets. Bake until pale golden, about 20 minutes. Let cool.
27.04.2023 @ 09:50
These cookies are filled with dried currants and tiny raisins from Zante grapes. The currants must be soaked overnight, so you need to plan your appetite a day in advance. Yield: Makes about 4 1/2 dozen. Ingredients: 1/2 cup dark rum, 1 cup dried currants, 2 sticks (16 tablespoons) unsalted butter, room temperature, 3/4 cup confectioners sugar, 1/2 teaspoon finely grated orange zest, 1 teaspoon pure vanilla extract, 1 1/2 cups all-purpose flour, 3/4 cup finely shredded unsweetened coconut, 1 teaspoon coarse salt. Directions: 1. Combine rum and currants; cover and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum. 2. Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand. 3. Shape dough into 2 wooden logs, each about 1 1/2 inches in diameter; wrap in parchment and chill for 1 hour (or up to 3 days). 4. Preheat oven to 325 degrees. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on parchment-lined baking sheets. Bake until pale golden, about 20 minutes. Let cool.