I've stumbled upon what I believe to be the world's greatest cookie recipe. Melting moment shortbread peppered with Grand Marnier soaked currants and infused with orange zest. How can anything be this good?
Butter. And loads of it. One and a half cups to be exact. Each time I pop one in my mouth, my subliminal cholesterol counter sends a little zap to my brain. The melt-in-your-mouth texture of the cookies is also due to the use of not only flour but also of cornstarch, sometimes known as 'cornflour'.
The cookies are incredibly easy to make and store for up to two weeks in an airtight container. If any cookies make it through the first week then you're more restrained then I am.
Tomorrow I'm going to take the cookies to work and give them away. There is nothing generous in this gesture at all. It's just the only way I can stop myself from eating all forty of them.
I want to wish all my readers a happy and safe holiday season. Thank you so much for all your comments and encouragement in 2008. See you in the New Year.
Currant Shortbread Melting Moments
3/4 cup of currants
1/2 cup of Grand Marnier
1 Tbsp of finely grated orange zest
1 1/2 cups of salted butter, room temperature (340 grams)
3/4 cup of icing sugar
2 1/4 cup of all-purpose flour
1/3 cup of cornstarch
Icing sugar for rolling
- Place the currants in a small bowl. Add the Grand Marnier and steep the currants overnight. Drain the currants well just before use.
- Pre-heat the oven to 300F. Line 2 baking sheets with baking paper. Set aside.
- Sift together the flour and cornstarch into a bowl. Set aside.
- Place the butter and icing sugar in a large mixing bowl and beat with an electric mixer until light and fluffy. Gradually beat in the flour and cornstarch. Use a wooden spoon to mix in the currants and orange zest.
- Roll the dough into 1-inch balls and divide among the baking sheets, spacing them about 2 inches apart. Chill the cookies in the fridge for about 20 minutes.
- Bake the cookies 1 tray at a time for 20 minutes or until very pale golden around the edges. Cool the cookies on a cooling rack.
- Store the cookies in a air-tight container for up to two weeks.
- If desired, sprinkle icing sugar on the cookies just before serving.