Buttery, delicate shortbread cookies kissed with Spiced Rum and orange zest! Are you a coffee lover? Try swapping the nutmeg for instant espresso and Spiced Rum for Coffee Liqueur to get your caffeine buzz and sweets all in one stop.
Makes 4 dozen cookies
Dough ingredients
- 238 g (1 ¾ cup + 2 Tbsp) All-Purpose Flour
- 16 g (2 Tbsp) Cornstarch
- 1 tsp freshly grated nutmeg
- ¾ tsp salt
- Finely grated zest of ½ an orange
- 170 g (1 ½ sticks) unsalted butter, room temperature
- 45 g (⅓ cup) powdered sugar
- 50 g (¼ cup) New Deal Spiced Rum
Finishing ingredients
- 90g (⅔ cup) powdered sugar
Four the dough
- Whisk together the flour, cornstarch, nutmeg, and salt in a bowl and set aside.
- Using a handheld beater or a stand mixer with the paddle attachment, cream the butter, powdered sugar, and orange zest together until light and fluffy.
- Slowly add in the rum, scraping down the sides of the bowl as needed.
- Add in the dry ingredients and mix until just combined.
- Divide the dough into two equal pieces and form into logs 1½ inches thick, ~ 6-8 inches long. Roll in parchment paper and freeze for at least 30 minutes or up to 1 month.
Baking
- Preheat oven to 350°F
- Butter a 9 inch round cake pan (optional: line buttered pan with a 9 inch round parchment paper)
- From frozen, slice the logs into ¼ inch thick pieces and arrange on a parchment-lined sheet pan, 1 inch apart.
- Bake for 15 minutes, rotating halfway through, until just slightly golden.
- Let cool for 10 minutes.
- While the cookies are still warm, toss in ¾ cup powdered sugar. This can be done in a bowl or shaken in a zip top bag.
- Shake off any large clumps of powdered sugar and allow to cool completely.
- Cookies can be stored in an airtight container or tin for up to 1 week.
