Sister Pie’s Buttered Rum Shortbread
Makes 36 cookies
From Sister Pie by Lisa Ludwinski
I made a few small changes to Lisa’s recipe - I used browned butter in the icing instead of coconut oil and added sprinkle of dehydrated raspberries after I glazed the cookies, I also added 1/2 teaspoon more salt to the shortbread dough. The recipe that follows is straight from the book without my mods.
Shortbread
2 1/4 cups all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
3/4 cup powdered sugar
2 Tablespoons dark or spiced rum
1/2 teaspoon vanilla extract
Rum Icing
3/4 cup powdered sugar plus more as needed
2 teaspoons coconut oil, melted
2 teaspoons dark or spiced rum
2 tablespoons heavy cream, plus more as needed
1/4 teaspoon kosher salt
1/4 teaspoon cloves
Mix the dough. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt. Set aside.
Place the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed for about 3 minutes, until very smooth with no visible chunks of butter.
Use a silicone spatula to scrape down the bowl, then add the rum and vanilla and mix until just incorporated. Add the flour mixture all at once and mix on low speed until completely incorporated. Remove the dough from the bowl and shape into a cylindrical log approximately 1 1/2-inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 40 minutes. You can mix and shape the dough up to 2 days in advance and store it in the refrigerator until 1 hour before you intend to slice the dough. Alternately, you may freeze the dough for up to 3 months, then let it thaw in the refrigerator overnight before proceeding with the recipe.
Preheat your oven to 350ºF. Line two baking sheets with parchment paper.
Remove the dough from the refrigerator, unwrap it, and place on a cutting board. Using a sharp chef’s knife, slice the cookies about 1/4-inch thick. Carefully transfer them to the parchment-lined baking sheets.
Place the baking sheets in the oven and bake for 14 to 16 minutes, until the edges are just slightly golden.
Remove the baking sheets from the oven and transfer the cookies to wire racks to cool.
Make the Icing. While the cookies are cooling, in a medium bowl, whisk together the powdered sugar, coconut oil, rum, cream, salt, and cloves until very smooth. The texture should remind you of Elmer’s glue. Yum! If the icing seems a little dry, whisk in a bit more heavy cream, If it seems a little too wet, whisk in the powdered sugar, 1 tablespoon at a time.
Once the cookies have fully cooled, use a small offset spatula or knife to spread a very thin, even layer of icing across the tops of the cookies. It should be carefully smoothed, not gloppy. Return the cookies to the baking sheets to hive the icing a chance to set up before serving. Store the iced cookies in an airtight container for up to 1 week.
