Rum-Currant Shortbread

• 1/2 cup currants
• 1/4 cup light rum
• 1 cup butter, softened
• 1/2 cup sifted powdered sugar
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

1. Bring currants and rum to a boil in a saucepan. Remove from heat; cover and let stand 30 minutes. Drain currants, discarding rum.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
3. Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in currants. Chill 30 minutes.
4. Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter; place 2 inches apart on greased baking sheets.
5. Bake at 375u0b0 for 12 minutes or until edges just begin to brown; cool on baking sheets on wire racks 5 minutes. Remove to wire racks to cool completely.

currants, light rum, butter, powdered sugar, flour, baking powder, salt

Taken from www.myrecipes.com/recipe/rum-currant-shortbread (may not work)