Sister Pie's Buttered Rum Shortbread

Buttered Rum Shortbread | apt 2b baking co

These slice and bake cookies are my favorite sort of thing to put in a cookie assortment because they are so easy to make and so sneakily delicious. You might see a light brown round like this on a cookie plate and pass it up for something a little more exciting looking or powdered sugar coated, but when you take a bite you will be so pleasantly surprised. They are lightly spiced, crisp, and buttery with a little kick of rum, because Christmas. I also added a sprinkle of crushed freeze dried raspberries - you know - for flair. Bonus: they also stay fresh for quite awhile and the flavors get even better after a day or two.

The recipe comes from Sister Pie, a cookbook that came out this Fall, which is filled with so many incredible sounding recipes. I admit, I haven’t made a Sister Pie yet, but I’m sure the flavors are as spot on as these cookies!


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

1/4 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

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 shpate 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 e the dough up to 2 days in advance and store it in the refrigerator until 1 hour before you intend to roll out 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.



Walnut Linzer Cookies

walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co

Linzer cookies are a holiday classic - usually made with almonds and raspberry jam as a nod to the Austrian Torte which they are named after. I took a few liberties here - swapping deeply toasted walnuts for the almonds and fig and currant jams for the raspberry so this is definitely a cookie where you can have some fun. Don’t have walnuts and fig jam? Try pecans or pistachios with strawberry or cranberry jam. If you are a home canner, I bet you have a few jars open in your fridge already. Feel free to use what you have. I used a round cookie cutter, and a couple of different sized round cutters for the centers of my cookies, but you could certainly use something a little more decorative. I also liked the look of cutting the centers purposely off-center, but it made the cookies tricky to move and they shifted in the oven a bit so I can’t say that I’d recommend it.


Walnut Linzer Cookies

Makes about 30 sandwich cookies

Slightly adapted from Holiday Cookies by Elisabet der Nederlanden

This nut-filled dough is delicious and delicate. Make sure to use enough bench flour that it doesn’t stick to your surface and handle it carefully when you are transfering the cookies to the baking sheets. I found a small offset spatula to be helpful with this task. These will loose their crispness after the first day, but are still delicious after a few days on the counter. Store them in an airtight container and redust with confectioner’s sugar if necessary.

1 1/4 cups (105g) chopped, deeply toasted walnuts

3/4 cup (150g) granulated sugar

1 teaspoon lemon zest

1 teaspoon kosher salt

2 1/4 cups all purpose flour

1 cup (225g) cold, unsalted butter cut into cubes

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

1/3 cup jam

Confectioner’s sugar for dusting

In a food processor, combine the walnuts, sugar, lemon zest, and salt and pulse until the nuts are finely ground. Add the flour and pulse until well combined. Scatter the butter over the top and pulse until a few small pieces of butter remain. Add the egg, egg yolk, and vanilla. Pulse until the dough just starts to come together.

Turn the dough out onto a piece of plastic wrap, pat it into a square about 1-inch thick. Refrigerate for at least one hour and up to 2 days.

When you are ready to bake position 2 racks, evenly spaced, as close to the center of the oven as possible and heat the oven to 350ºF. Line two baking sheets with parchment paper.

Cut the dough in half and keep half of the dough in the refrigerator while you work. On a lightly floured surface, roll the dough to about 1/8-inch thick. Use a 2 1/2- inch round cookie cutter to cut as many circles as possible. Carefully transfer the rounds to the prepared baking sheets. Use a small circle or decorative cutter to cut the centers out of half of the cookies on the sheets. Gather up the scraps and repeat. Repeat with the other half of the dough. Chill the cut cookies for 10 minutes before baking.

Bake the cookies 17-19 minutes or until barely golden. Rotate the sheets from top to bottom and front to back halfway through baking. Transfer the sheets to cooling racks and let the cookies cool for 5 minutes then transfer the cookies to racks to cool completely.

Use a fine mesh sieve to dust the cooled cookies with a cutout with confectioner’s sugar. Spoon about 1/2 teaspoon of the jam on each of the other cookies. Top the jammed cookie with the sugared cookie and serve.


Snuk Foods sent me the incredible fig jam I used in these cookies - you can find it on their site (alongside tons of amazing International pantry items!) HERE.

walnut linzer cookies | apt 2b baking co
walnut linzer cookies | apt 2b baking co