Scottish Currant Shortbread

1/3 c Currants
5 tb Fresh orange juice
1 1/2 c All-purpose flour
2 tb Sugar
1/2 c (1 stick) unsalted butter

Preheat oven to 350 F. Lightly grease baking sheet. Bring currants
and 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 mixture resembles coarse meal. Stir in currant mixture and
remaining 1 Tbs orange juice. Knead just until dough holds together.
Roll dough out on prepared sheet into 10x12-inch rectangle. Trim
edges and use scraps to square off corners. Prick entire surface
with fork. Sprinkle with sugar. Cut into 24 squares, leaving in place
on baking sheet. Bake until pale golden, 20 to 22 minutes. Recut
while warm. Cool on rack. Store in airtight container.