2 tablespoons (30 ml) dark rum

1/4 cup (60 ml) dried currants

1/2 recipe Butter Cookies (see recipe)

In a small saucepan, heat rum. Add raisins and simmer for 3 to 5 minutes or until raisins have absorbed all liquid. Transfer to a bowl. Let cool completely.

In a bowl, place cookie dough. Add rum raisins and mix thoroughly. Shape into a disc with your hands and refrigerate for 30 minutes.

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

On a lightly floured work surface or between two sheets of parchment paper, roll out dough into a 10-mm (½-inch) thick sheet. Using a 6-cm (2 ¼-inch) fluted cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly.

Bake one sheet at a time for about 15 minutes or until lightly browned. Let cool completely. Top with lemon royal icing, if desired.

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