**Disclosure: I was provided with the gorgeous Nordic Ware Sweet Snowflakes Shortbread Pan for the purposes of writing this post. I was not compensated in any other way by Nordic Ware. All opinions expressed here are my own.**
This time of year, I feel like everywhere I turn it’s cookies. Recipes in my email, cookies being brought in by co-workers, everywhere! Not that I’m complaining. Cookies are wonderful because they make a delightful gift, a beautiful treat to bring to a party or just a way to warm up your home with a little something special on a cold winter weekend.
Recently, Nordic Ware was kind enough to send me their Sweet Snowflakes Shortbread Pan and I couldn’t wait to give it a try. How beautiful is this pan? You all know by now how much I adore all things Nordic Ware and this cute shortbread pan was no exception.
Nordic Ware is a family owned and operated Kitchenware Company since 1946! Nordic Ware manufactures the vast majority of its products in America, at their Minneapolis headquarters, including cookware, bakeware, grillware, microwave, and kitchen gadgets and accessories. From humble beginnings, Nordic Ware has become an internationally distributed brand that has been a part of family meals and celebrations for 70 years.
I personally love their products for their reliability, durability and of course, their beauty! To break in my new shortbread pan, I took a very basic buttery shortbread recipe and added a touch of rum for a festive, holiday touch. This Buttered Rum Shortbread is perfect for dipping into hot afternoon tea or giving to a special loved one as a holiday gift!
Buttery shortbread with a touch of rum for a festive touch!
- 3/4 cup butter, at room temperature
- 1/2 cup powdered sugar
- 2 tablespoons light rum
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups flour
- Preheat oven to 325 degrees. Grease pan lightly.
- In a large bowl, beat butter until it’s light. Beat in the powdered sugar. Next, beat in the rum, vanilla extract and almond extract.
- Lastly, work in the flour. Knead dough on an unfloured board until smooth. Firmly press dough into pan, so that it comes up below the rope detail.
- Prick the surface with a fork and bake for 30-35 minutes or until lightly browned. Let cool in pan for about 10 minutes then loosen the edges with a plastic knife and invert onto a cutting board. Cut into serving pieces while warm then cool on a wire rack.