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.


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.

Chocolate Sablés with Juniper Sugar


I was recently gifted a jar of freshly foraged juniper berries and a container of juniper sugar from my friend and collaborator

Tama Matsuoka

 Wong. Tama is a forager and conservationist and every winter she collects the berries of the eastern red cedar trees near her home in New Jersey to sell to restaurants in New York. This year, I was lucky enough to get some too! The berries (technically cones) are slightly sweeter and less harsh than commercially available dried juniper berries and they smell absolutely wonderful. When I tasted the juniper sugar, I knew it's sweet foresty flavor and subtle woodsy notes would be just the thing to add to my holiday treat arsenal so I stirred up a batch of my favorite chocolate sablé dough and coated it with the sugar before slicing. The result is a wonderful holiday flavored cookie, perfect for gifting.

More tasty holiday gifts can be found in this post from last year.

In other news:

If you are still searching for an impressive Christmas dessert, check out the 

Bûche de Noël I made for Food52 here.

I was recently featured on the wonderful site Pantry Confidential. Click through to peek inside my kitchen and get my recipe for Salty Caramel Apple and Cranberry Pie.

Happy Holidays!

Chocolate Sablés with Juniper Sugar

cookies adapted from Dorie Greenspan

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 cup unsalted butter, at room temperature

2/3 cup confectioners sugar

1 large egg yolk

1/2 teaspoon fine sea salt

1 teaspoon vanilla


juniper sugar for rolling (recipe below)

To make juniper sugar blend 3 tablespoons dried juniper berries with 1/2 cup raw sugar in a spice grinder or high powered blender. This can also be done with a mortar and pestle (and elbow grease).

Mix the butter in a large bowl with a wooden spoon until soft. Add in the sugar and cocoa powder. Add in the egg and vanilla, then finally add the flour and salt and mix until just combined. Dump the dough onto a sheet of parchment paper and use the paper to form the dough into a log 2-inches by 12-inches. Chill the dough until firm, at least 2 hours. When firm, roll the dough log in the juniper sugar then cut into slices, just shy of 1/4-inch thick. Place the slices 1-inch apart on lined baking sheets, sprinkle with additional juniper sugar if desired, and bake in a 350º oven until they are just beginning to darken around the edges, 8-10 minutes. Let cool completely on the baking sheets and store in an airtight container.