Tuesday, August 30, 2011

brown sugar shortbread with bourbon and currants

summatime, it's hanging on by its toes. just one week til its official end.

i'm very much in the having-trouble-letting-go department. summer is done??! Hold Up. i haven't been to nearly enough barbecues.

i need more lemonade and potato chips.

i'm not tan enough. i can't go into fall with this pigment.

not yet peas and plums! don't leave me in this limbo, not summer but not yet fall month.

sunday night was a barbecue feast, a last hoorah of summery eats.

we ate mexican grilled corn on paper plates. there were green tomatoes and nectarines and strawberries. there was cheese and bread and dip.

what more could you want? manly meats off the grill. duh. pile it on there. c'mon..work through it, its the last summer barbecue and it can't be over yet. eat more food. we're celebrating summer, we're outside and we're gonna eat more food.

food coma. unbutton the top button of yer pants. lay on the couch or floor or someone.

ready for dessert? of course you are my little sweet freaks.

CUBES. cubes of sweet buttery dough.

brown sugar shortbread with currants and a splash of bourbon. bowlfuls of little nuggets, nutty and crisp!

we can toss them in the air and catch them in our mouths!

or we can scrabble it up.

and all the rest we will munch with vanilla gelato, snuggle further into the couch, and kiss summer goodbye. 

parting is such sweet sorrow...give me another cube.

Brown Sugar Shortbread with Bourbon and Currants
adapted from Alice Medrich's whole wheat sable recipe in her cookie bible

2 cups whole wheat pastry flour, or 1 cup all-purpose flour plus 1 cup whole wheat flour
14 tbsp (1 3/4 sticks) unsalted butter, softened
1/2 cup brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 1/2 tbsp bourbon
a handful or two of dried currants

line cookie sheet with parchment. combine the flour(s) in a bowl and whisk. in a bowl with an electric mixer, beat the butter with the sugar, salt, vanilla, bourbon, and currants until smooth and creamy but not fluffy, about a minute. add the flour and mix until incorporated. scrape the dough into a mass..you may need to knead it a little with your hands to get all the flour incorporated. form into a log (for slice and bake) or round, wrap and refrigerate for at least 2 hours or overnight. 
preheat the oven to 350. can either slice and bake or make cute cubes by rolling the dough out to a little less than 1/2 inch thickness and cut into whatever size cubes you prefer. i felt like making them tiny and bite size. arrange on cookie sheet and bake for 10-12 minutes, until they are light golden brown at the edges. 
delicate lovers.


  1. I love these, really I do! Just the simple fact they are squares rather than bars, the gorrrgeouuss recipe (bourbon? pecans? heaven?), and you absolutely beautiful presentation - basically these are not going to shift outa my mind until i finally make them. Wonderful post!

    ps totally with you on the not tanned enough front. Im officially going to be this pale/paler until next summer now...not cool

  2. pps i know i said pecans mistakenly, thats because i was dreaming of making these with pecans instead of the raisins (picky mother), might try half n half :)

  3. I just had to tell you, I'm in love with those "scrabble" pictures. SO adorable and I really like the pinstripe background you used.

  4. sasha thank you, you always leave me the most wonderful comments! i could just kiss you. and holy heck yes, pecans in them would be unreal, i'm toootally doing that next time.

    and you, lovely bright eyed baker, thank you! and those strawberry chocolate muffins need to be addressed, i want one now.

  5. cubes? kind of genius. i want to stuff a hand full in my mouth and see how many i can fit. yum.

  6. Dr. Boxer doesn't feed his staff so can you please UPS some samples to us!!!!!

  7. hi joolia! i love all the pictures. happy to have stumbled upon your blog.