One of my favourite dried fruits to use in baking or cooking is currants. I use them in scones, in a chicken with cream sauce, in just about any recipe that calls for dried fruit, I typically substitute currants (sometimes even when they don’t call for dried fruit). So when I came across this recipe it was only natural I’d give it a try. The original recipe called for bourbon, but being a scotch drinker, I prefer the taste of scotch. This is my adapted recipe. It’s a fantastic dough to work with, it rolled and cut very well. So this is another one you need to add to your list of “must try” treats.
I made this at a friend’s house, we got a late start but in under 4 hours, we had each baked 2 of our favourite cookies, this being one of them, my next favourite is Cookie #4 – so watch for it! I think what I enjoyed most about this was the fact that I got to enjoy a wonderful single malt while the cookies were baking (okay, maybe more than just one – it’s Christmas and I wasn’t driving!). But don’t worry, I didn’t use it in the cookie – that just wouldn’t have been right! Use any good brand of blended scotch you like to drink, and you will have a deliciously infused scotch flavoured cookie. As always – enjoy responsibly!
1 cup salted butter, softened
1 cup sugar
2 large eggs – 1 for the batter, 1 for the egg/cream wash
3 cups sifted all-purpose flour, plus more for dusting your work surface
1/3 cup scotch
1/2 cup dried currants
4 tbsp. heavy cream
Preheat oven to 350f
Line cookie sheets with parchment paper
Lightly beat 1 egg and the cream to make the egg wash
Using the paddle attachment, cream butter and sugar until smooth
Add 1 egg, the flour, scotch and currants – mix well
Roll out the dough on a lightly floured surface to 1/4″ thickness
Using a cookie cutter, cut out shapes – re-roll the scraps and make more cookies
Lay out on the cookie sheet – brush with the egg wash
Bake until golden brown (remember you have an egg wash on it so it will be golden brown) – about 12 – 15 minutes
Let cool on racks
As always – enjoy!
