MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: SCOTTISH CURRANT SHORTBREAD
  Categories: Breads
       Yield: 2 Servings
 
    0.33 c  Currants
    5.00 tb Fresh orange juice
    1.50 c  All-purpose flour
    2.00 tb Sugar
    0.50 c  (1 stick) unsalted butter
            Makes 2 dozen
            Additional sugar
 
   Preheat oven to 350 F.  Lightly grease baking sheet.  Bring currants
   an= d 4 Tbs orange juice to boil in small saucepan. Stir; remove from
   heat and cool. Combine flour and sugar in large bowl. Cut in butter
   until mixtur= e resembles coarse meal.  Stir in currant mixture and
   remaining 1 Tbs ora= nge juice. Knead just until dough holds
   together. Roll dough out on prepar= ed sheet into 10x12-inch
   rectangle. Trim edges and use scraps to square of= f corners. Prick
   entire surface with fork. Sprinkle with sugar. Cut into= 24 squares,
   leaving in place on baking sheet. Bake until pale golden, 20 t= o 22
   minutes. Recut while warm. Cool on rack. Store in airtight container.
   Bon Appetit
 
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