Ginger and Rum Shortbread

Light, buttery shortbread coupled with a splash of rum and candied ginger is the ultimate alternative to a traditional version. For a more festive taste and appearance, substitute candied orange peel for candied ginger.

All purpose flour, sifted	4 2/3 c.
Corn starch, sifted	½ cup
Confectioner’s sugar, sifted	½ cup
Unsalted butter, softened	2 cups
Dark rum	1½ T.
Candied ginger, finely chopped	1 cup

Combine flour and cornstarch. Set the mixture aside for later use.

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius and line cookie sheets with parchment paper.

Beat softened butter with confectioner’s sugar until light and fluffy. Beat in rum before adding the mixture of flour and cornstarch. Mix just until combined. Stir in candied ginger or fruit peels of your choice.

Divide dough in half. Work with one half and refrigerate the other.

Lightly flour a work surface before rolling dough to about ½-inch or 1.5 cm thick. Using your favorite cookie cutter, cut dough into your desired shapes and place them on prepared cookie sheets.

Bake for 20 – 22 minutes or until edges are lightly golden. Cool shortbread on baking sheets for a couple of minutes before transferring to wire racks to cool completely.

Other Easy Cookie Recipes