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
Preheat oven to 350F. 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. 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. 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.