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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


  1. Heat oven to 300 degrees F.
  2. 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.
  3. 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.
  4. With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet.
  5. Bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color — no darker.
  6. Cool the cookies on a wire rack and dust them with some superfine sugar.
  7. When cool, store in an airtight container.
  8. Melt the butter in a small heavy-bottom saucepan over low heat.
  9. 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.
  10. Add nutmeg.
  11. Pour on the rum and mix well.
  12. Pour on the melted butter and stir in well.
  13. 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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