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shortbread With Cumberland Rum Butter 1/2 Cup Unsalted Butter (at Room Temperature)
1 1/4 Cups All-purpose Flour, Sifted
superfine Sugar (for Dusting)
1 Cup Unsalted Butter
2 1/4 Cups Dark Brown Sugar
1/4 Teaspoon Grated Nutmeg
1/3 Cup Dark Jamaican Rum preheat Oven To 300 Degrees F. in A Large Bowl Beat The Butter With A Wooden Spoon Until It Is Soft, Then Continue Beating While Adding Sugar Then The Flour. When It Gets Hard To Handle, Bring It Together With The Spoon And Make Into A Ball With Your Hands. Transfer To A Working Surface That Has Been Lightly Dusted With Superfine Sugar. Quickly And Lightly Roll Out About 1/8 Inch Thick. You May Need To Dust The Rolling Pin With Sugar, Also. With A 3-inch Diameter Crinkled Cookie Cutter, Cut Out The Cookies And Place On A Cookie Sheet. Bake On A High Shelf In The Oven For About 30 Minutes, Until They Are A Pale Golden Color — No Darker. Cool The Cookies On A Wire Rack And Dust Them With Some Superfine Sugar. When Cool, Store In An Airtight Container. melt The Butter In A Small Heavy-bottom Saucepan Over Low Heat. As Butter Is Melting, Put The Sugar In A Large Mixing Bowl And Remove All Lumps By Pressing Them Out With Your Hands Or A Wooden Spoon. Add Nutmeg. Pour On The Rum And Mix Well. Pour On The Melted Butter And Stir In Well. Put Mixture Into A Glass Bowl, Cover The Surface With Wax Paper And, When Cool, Place In The Refrigerator Until Serving Time. |
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