Currant-Caraway Shortbread

1. 1

   Using a stand mixer, cream the butter and sugar together until the mixture is pale, 2 to 3 minutes.

2. 2

   Add all other ingredients and mix until they are well combined, another 2 to 3 minutes.

3. 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. 4

   Transfer the dough to a cookie sheet and refrigerate for 30 to 60 minutes.

5. 5

   Heat oven to 350u00b0 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. 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.

No additional tips available.