Butter Rum Shortbread

Butter Rum Shortbread is a dessert that serves 60. One serving contains 45 calories, 0g of protein, and 2g of fat. For 15 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes. If you have unsalted butter, sea salt, icing sugar, and a few other ingredients on hand, you can make it. 219 people were glad they tried this recipe. It is brought to you by The Messy Baker. Overall, this recipe earns an improvable spoonacular score of 1%. Try Rum Raisin Shortbread, Caribbean Sweet Potato Rum Cake With Butter Rum Frosting, and Rum and Cranberry Pancakes with Butter Rum Sauce (+ a Giveaway!!) for similar recipes.

Servings: 60

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons cornstarch

1¾ cup all-purpose flour

1 cup sifted icing sugar (confectioners' sugar)

½ teaspoon rum flavoured vanilla (or rum)

3 tablespoons rum vanilla (or 1½ tablespoons vanilla extract and 1½ tablespoon rum)

vanilla salt (or flaky sea salt)

¼ teaspoon fine sea salt

100g sea salt (3½ ounces or about ½ cup)

¾ cups unsalted butter

1 vanilla pod

1 tablespoon sour cream or Balkan yogurt

Equipment:

hand mixer

stand mixer

bowl

wooden spoon

baking sheet

plastic wrap

oven

wire rack

whisk

Cooking instruction summary:

In the bowl of a stand mixer fitted with a paddle, or using an electric mixer and a large bowl, mix the butter, icing sugar and vanilla seeds until pale and fluffy. Add the vanilla extract and beat again until very light.Sift the flour, cornstarch and salt together. If you're using a stand mixer, turn it to low. If you're using an electric mixer, you might want to switch to a sturdy wooden spoon. Add the flour to the butter mixture. Mix until the dough is fully blended and forms a ball.Divide the dough into two equal portions. Place each piece of dough on a piece of parchment, waxed paper or plastic wrap and roll it into a log about 1½ to 2 inches wide. Refrigerate until cold (about an hour) or overnight.Preheat oven to 350°F and line baking sheets with parchment or silicone mats. Unwrap logs and slice into ¼-inch thick rounds. Place the cookies on the prepared sheet about 1 inch apart to allow for spread.Bake cookies 12 to 15 minutes or until the edges are a pale golden brown. Transfer to a wire rack set over parchment or a baking sheet and allow to cool. You want something under the wire rack to catch the drips of glaze.In a small bowl whisk icing sugar, sour cream and vanilla extract together until smooth. The glaze should be the thick but pourable, like ranch dressing.Dip the top of each cookie in the glaze, allowing the glaze to cover the entire surface. Holding the dipped cookie over the bowl, tip it slightly to one side for a few seconds to allow the excess glaze to drip back into the bowl.Place the glazed cookie back on the wire rack and sprinkle with a pinch of vanilla salt.Split the vanilla pod and scrape out the seeds. Mix them with the salt, then put the salt and vanilla pod into a sealed container and leave in the refrigerator.

 

Step by step:


1. In the bowl of a stand mixer fitted with a paddle, or using an electric mixer and a large bowl, mix the butter, icing sugar and vanilla seeds until pale and fluffy.

2. Add the vanilla extract and beat again until very light.Sift the flour, cornstarch and salt together. If you're using a stand mixer, turn it to low. If you're using an electric mixer, you might want to switch to a sturdy wooden spoon.

3. Add the flour to the butter mixture.

4. Mix until the dough is fully blended and forms a ball.Divide the dough into two equal portions.

5. Place each piece of dough on a piece of parchment, waxed paper or plastic wrap and roll it into a log about 1½ to 2 inches wide. Refrigerate until cold (about an hour) or overnight.Preheat oven to 350°F and line baking sheets with parchment or silicone mats. Unwrap logs and slice into ¼-inch thick rounds.

6. Place the cookies on the prepared sheet about 1 inch apart to allow for spread.

7. Bake cookies 12 to 15 minutes or until the edges are a pale golden brown.

8. Transfer to a wire rack set over parchment or a baking sheet and allow to cool. You want something under the wire rack to catch the drips of glaze.In a small bowl whisk icing sugar, sour cream and vanilla extract together until smooth. The glaze should be the thick but pourable, like ranch dressing.Dip the top of each cookie in the glaze, allowing the glaze to cover the entire surface. Holding the dipped cookie over the bowl, tip it slightly to one side for a few seconds to allow the excess glaze to drip back into the bowl.

9. Place the glazed cookie back on the wire rack and sprinkle with a pinch of vanilla salt.Split the vanilla pod and scrape out the seeds.

10. Mix them with the salt, then put the salt and vanilla pod into a sealed container and leave in the refrigerator.


Nutrition Information:

Quickview
44k Calories
0.41g Protein
2g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
44k
2%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
6mg
2%

Sodium
850mg
37%

Alcohol
0.26g
1%

Get Enough Of These
Protein
0.41g
1%

Vitamin B1
0.03mg
2%

Selenium
1µg
2%

Folate
6µg
2%

Vitamin A
71IU
1%

Manganese
0.03mg
1%

Vitamin B2
0.02mg
1%

Vitamin B3
0.22mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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