Stack the deck in your favor by baking these unbeatable treats for your next get-together. Bourbon lends a pleasant bite that counteracts the sweet flavor of the currants. Other whiskeys can be substituted, if desired.

　　

Ingredients

Makes 6 dozen

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 cup sugar

　　2 large eggs

　　3 cups sifted all-purpose flour, plus more for work surface

　　1/3 cup bourbon

　　1/2 cup dried currants

　　1/4 cup heavy cream

　　

Step 1

Preheat oven to 350°F. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add 1 egg, the flour, bourbon, and currants; mix until well combined.

　　

Step 2

Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut into desired shapes (such as 2-inch card suit shapes). Whisk together remaining egg and the cream in a small bowl, and brush cookies with egg wash. Space 1 inch apart on baking sheets lined with parchment paper.

　　

Step 3

Bake until pale golden brown,12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

　　Martha Stewart's Cookies