Currant Melting Moment Shortbread Cookies

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
(Makes 30-40)

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

Method:

1. Place the currants in a small bowl. Add the Grand Marnier and steep the currants overnight. Drain the currants well just before use.
2. Pre-heat the oven to 300F. Line 2 baking sheets with baking paper. Set aside.
3. Sift together the flour and cornstarch into a bowl. Set aside.
4. 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.
5. 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.
6. 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.
7. Store the cookies in a air-tight container for up to two weeks.
8. If desired, sprinkle icing sugar on the cookies just before serving.

Comments

[Manggy]

Hee hee! That's the best thing about work isn't it? You get to unload your goodies and butter them up (figuratively and literally) a bit... But on the down-side, work is less time for baking, heh heh :) I don't think those would last a few days here in any case!

[Jerry]

Those are absolutely amazing looking (and sounding)! Even though my baking is complete I may have to pull out the tins and fire up the oven for these.

[VeggieGirl]

Soooo delectable!!

[Mary]

Syrie,

Your cookies look amazing. I'm here for a first time look at your beautiful blog. I'll be back. Happy Holidays!

[Mandy]

happy holidays! And those cookies look so good. Your colleagues are lucky to have you.

[Marc @ NoRecipes]

These cookies look delightful. I'm off to Japan and Korea for a few weeks, but I wanted to stop by and with you Happy Holidays.

[vincent]

Bonjour my dear !!! thank for your comment...your cookies looks so good...i wish you a merry christmas and a lot of good things for the next year...thank you for all the pleasure that you have given to us in 2008...kiss......

[eliza]

Syrie, this is a recipe i've been waiting for! :D i have leftover currants and I have Grand Marnier. if the power stays on this week, I'm gonna make it. thanks for sharing and have a nice holiday to you too!

[lk]

It sounds and looks the greatest to me too! Your colleagues are so lucky to have you sharing your delicious cookies! I wish I am 1 of your colleagues too! Have a great holiday season! Wishing you a Merry Christmas & Happy New Year!

[Alexa]

They sound wonderful...
Happy holidays Syrie! Enjoy!

[Syrie]

Hi Mark, it's funny because you end up taking stuff to work to offload and end up coming home with twice as much baking from everyone else! Happy holidays!

Hi Jerry, thanks for stopping by. Have a great holiday season!

Thanks VeggieGirl! Have a happy New Year!

Thanks so much for your kind comments Mary! I look forward to checking out your blog. Cheers!

Thanks Mandy. You too!

Hey Marc, have a fantastic time away. I look forward to hearing all about it when you get back. I'm dying to go to Japan one day myself. Travel safely.

Thanks Vincent and the same goes for you. I'm so pleased to have discovered your blog and thanks for bearing with my bad French!

Hope you like it Eliza! Have a great holiday season and new year!

You too lk. Have a wonderful time with lots of good food.

Thanks so much Alexa. Happy holidays!

[eunice]

I think you are amazing, hands down. I love it! Grand Marnier and everything else. Thank you for sharin!!!

[Cynthia]

I am not a cookie lover but your description makes me want to have one of these.

Happy New Year!