Butter Rum Shortbread

Quick, easy and delicious! Use with deep molds, such as M24020 Renaissance Rosette.

Makes about 12-18 cookies.

What you’ll need:

• 1 cup very soft butter

• 1/4 cup brown sugar

• 1/2 cup powdered sugar

• 2 egg yolks

• 1 tsp. butter rum flavoring

• 3 cups all purpose flour

Combine butter and sugars, stir until smooth. Add egg yolks and butter rum flavoring, stir to incorporate. Add flour, and stir until the dough starts to come together. Turn dough on to floured surface, and roll or pat out to 3/8” thick. Press with cookie molds and cut out

cookies. Make sure to use enough flour to prevent the dough from sticking to the molds. Place on parchment lined cookie sheets, and

refrigerate for 1 hour. Bake at 400° F for 8 – 12 minutes. Carefully watch cookies the last 2 minutes of baking time. Pull out

cookies as soon as you see the bottom edges start to turn brown. Let cool on parchment paper on wire racks.