Iced Rum-Raisin Shortbread

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, combine the flour and a pinch of salt.

3. 3

   In another bowl, cream the butter with the sugar, rum and vanilla with an electric mixer. With a wooden spoon, stir in the dry ingredients and currants.

4. 4

   Using a 1-tbsp (15 ml) ice cream scoop, for the mixture into balls. With lightly floured hands, roll them into spheres. Place on the baking sheet, spacing them out.

5. 5

   Bake for 20 minutes or until lightly browned.