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
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- Heat 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
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