Shortbread cookies with whiskey

Description

The recipe won't take much time. Preheat the oven to 170 degrees. Beat butter and sugar in a bowl with an electric mixer at medium speed until smooth. Add 1 egg, flour, whiskey, and currants. Mix well. Roll out the dough on a lightly floured surface to a thickness of 6 mm. Cut out cookies into desired shapes—in this case, playing card suit shapes. Whisk together the remaining eggs and cream in a small bowl, then brush the mixture over the cookies. Place them on a baking sheet, spaced 3 cm apart. Bake until golden brown, approximately 12 to 15 minutes. Let cool on the baking sheet. Cookies can be stored in an airtight container at room temperature for up to 2 days. Serve with tea or coffee.

Instructions