Imagine a cookie that transports you to a cozy winter evening with just one bite - our Buttered Rum Shortbread Cookies are about to become your new obsession! These melt-in-your-mouth delights combine the classic richness of traditional shortbread with a sophisticated twist of dark rum, creating a treat that's both elegant and irresistibly delicious. Whether you're looking to impress guests or simply treat yourself to a luxurious moment of culinary pleasure, these cookies promise to elevate your baking game and tantalize your taste buds like never before!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your oven is at the right temperature when you are ready to bake the cookies.
- In a large mixing bowl, add 1 cup of softened unsalted butter. Make sure the butter is at room temperature for easy mixing.
- Using an electric mixer or a wooden spoon, cream the butter until it is light and fluffy, which should take about 2-3 minutes.
- Gradually add in 1/2 cup of powdered sugar, continuing to mix until fully incorporated and smooth.
- Next, add 1 teaspoon of vanilla extract and 1 tablespoon of dark rum to the mixture. Blend well to combine all the wet ingredients.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon of salt to ensure even distribution of the salt in the flour.
- Slowly add the flour mixture to the butter mixture, stirring gently until the dough comes together. Be careful not to overmix; stop once you see no dry flour.
- Once the dough is formed, it should be soft but not sticky. If it feels too sticky, you can chill it in the refrigerator for about 10 minutes.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out your desired shapes.
- Place the cut-out cookies onto a baking sheet lined with parchment paper, leaving some space between each cookie to allow for spreading.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can dust the cookies with additional powdered sugar for a decorative touch if desired.
- Enjoy your delicious Buttered Rum Shortbread Cookies with a cup of tea or coffee!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy texture.
- Don't Overmix: Mix the dough just until it comes together to keep the cookies tender and crumbly.
- Chill for Success: If the dough feels too soft, refrigerate for 10-15 minutes to make it easier to handle and cut.
- Use Quality Rum: Since the rum is a key flavor, choose a good dark rum for the best taste.
- Watch Carefully While Baking: Shortbread cookies can quickly go from perfectly golden to overdone. Start checking at the 15-minute mark.
- Cooling is Crucial: Let cookies cool completely on a wire rack to develop their signature crisp texture.
- Storage Tip: Store in an airtight container at room temperature for up to a week to maintain their delightful texture and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
