Recipe + Vintage Holiday : May Day Currant Shortbread

 May Day is by far my favorite holiday. There are so many great traditions, from the May pole to celebrating the colorful blooms and the demise of winter, but my favorite tradition is the May Day basket. I love the idea of giving an anonymous basket of goodies to unsuspecting friends. My first May Day basket was made with my grandma. We picked some spring blooms and made some cookies. I put it on the stoop of my best friend two doors down. This year, the lack of spring blossoms and greenery gave way to a very monochromatic bundle, right down to the tasty treats. This recipe is one I found on 101 cookbooks, my favorite foodie blog. Happy Spring!
- Alea

1 cup  unbleached all-purpose flour
Scant 1 cup whole wheat flour
1/2 pound (2 sticks) salted butter, softened
1/2 cup  sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1/3 cup lightly toasted sliced almonds
1/2 cup currants
Large grain sugar, for sprinkling

Combine the all-purpose and whole wheat flours in a medium bowl and set aside.

Then, beat the softened butter with the sugar and salt. Use and electric mixer or immersion blender. Once it is smooth, stir in the almonds and add the four until just combined. Finally add in the currants. Then, shape it into a round flat patty and cover with plastic. Place in refrigerator overnight or if you have less time, a few hours should do.

Take dough out and let stand for ten minutes. Preheat oven to 350F and line baking sheets with parchment paper.
Then roll out the dough about 1/4 inch thick and stamp out the shapes. If the dough gets warm, place it back in the refrigerator.  Space the cookies with room and put in the freezer for ten minutes.
 Bake for 13-15 minutes, checking often so they don't burn. You want them to be a golden brown. Then let them cool and enjoy!

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