Rum-Raisin Shortbreads

• 12 cup dark rum
• 1 cup dried currant
• 16 tablespoons unsalted butter, room temperature
• 34 cup confectioners' sugar
• 12 cup finely grated orange zest
• 1 teaspoon vanilla extract
• 1 12 cups flour
• 34 cup finely shredded unsweetened coconut
• 1 teaspoon coarse salt

1. Combine rum and currants, cover and let stand at room temperature overnight.
2. Drain, reserving 2 tablespoons rum.
3. Beat butter, sugar and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes.
4. Add vanilla and reserved rum, and beat until combined.
5. Reduce speed to low.
6. Add flour, coconut and salt and beat for 3 minutes.
7. Stir in currants by hand.
8. Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
9. Preheat oven to 325F Remove parchment.
10. Slice logs into 1/4 inch thick rounds, and space about 1-inch apart on baking sheets lined with parchment.
11. Bake until pale golden, about 20 minutes.
12. Let cool.
13. Cookies can be stored in an airtight container for up to 1 week.

dark rum, currant, unsalted butter, confectioners, orange zest, vanilla, flour, unsweetened coconut, coarse salt

Taken from www.food.com/recipe/rum-raisin-shortbreads-389220 (may not work)