Spiced Buttery Shortbread

These buttery shortbread have a subtle spiced flavour that is reminiscent of egg nog.  

Spiced Buttery Shortbread

------------------------------------------------------------------------

makes approximately 30 cookies

2 2/3 cups unbleached all-purpose flour

1/3 cup cornstarch

3/4 cup caster sugar
1 teaspoon British mixed spice

1 1/2 cups butter, soft 

1 1/2 teaspoons rum extract

4 drops or more of yellow food colouring, optional

Holiday Spiced sugar, to decorate

Preheat oven to 300ºF (150ºC) Line a baking tray with parchment paper and set aside.

In a large bowl whisk the flour, cornstarch, sugar and British mixed spice together. Set aside. 

In another bowl using a spatula or wooden spoon, cream the soft butter, rum flavouring and food colouring together until well blended, making sure you added enough food colouring, if using, to achieve your desired colour. Add the butter mixture to the flour mixture and blend until smooth. Using clean hands if you must. The dough should be soft.

Roll into balls, nothing larger than a walnut size. You can do this by using rounded tablespoon or by pinching pieces of the cookie dough to roll. Place on the lined baking tray, about 2 inches apart, and lightly press down with a floured fork. Sprinkle with the Holiday Spiced Sugar. 

Bake in the preheated oven on the prepared baking tray for 18 to 20 minutes or until firm and the bottoms are lightly golden brown. Cool on wire racks.  

Notes: If you can't find Holiday Spiced Sugar you can create your own by mixing together the following: caster sugar, ground cinnamon, ground ginger, ground vanilla beans, ground cloves and mace. You may try adding rum, if you prefer, although you may have to adjust the amounts. You don't have to add the yellow food colouring. 

Hope everyone had a great weekend. Ours was filled with plenty of snow... everything is winter white here in E-town. - JD