Currant-Caraway Shortbread

• 1 stick (4 ounces) unsalted butter, cold
• 1/4 cup sugar
• 1 scant cup all-purpose flour
• 2 tablespoons whole wheat flour
• 1/8 teaspoon fine sea salt
• 1/3 cup dried currants
• 1 generous tablespoon whole caraway seeds

1. Using a stand mixer, cream the butter and sugar together until the mixture is pale, 2 to 3 minutes.
2. Add all other ingredients and mix until they are well combined, another 2 to 3 minutes.
3. Remove dough from processor and roll out on lightly-floured surface into a free-form shape, roughly 7 x 10 inches and about 1/4 inch thick. I like to roll out the dough on waxed paper or parchment.
4. Transfer the dough to a cookie sheet and refrigerate for 30 to 60 minutes.
5. Heat oven to 350u0b0 F and using a sharp knife, cut the dough into desired shapes. Rustic rectangles work well, and it is not necessary to re-roll the scraps if you are satisfied with some irregular edges, which I think are especially nice for these. As long as your cookies are roughly the same size, they will bake evenly.
6. Place the shapes on parchment-lined cookie sheets and bake about 10 to 14 minutes, until the bottoms and edges are light brown. Let the shortbreads cool on the cookie sheets for a few minutes, then transfer them to a rack to cool completely.

unsalted butter, sugar, allpurpose flour, whole wheat flour, salt, currants, generous

Taken from food52.com/recipes/15682-currant-caraway-shortbread (may not work)