Rum Runner (Rum Shortbread with Dark Chocolate & Coconut)

Rum Runner (Rum Shortbread with Dark Chocolate and Coconut)

 Winter makes we want to stay home, binge watch the Great British Bake Off and bake "biscuits." I love that show SO much that I went into a phase of a month of shortbread cookie baking. And let me tell you, every single recipe is better than the one before. Here is a fantastic homey biscuit for sitting by the fire and drinking a hot toddy.





















Ingredients
1 cup of softened unsalted butter 
2 cups of flour 
½ tsp of salt 
½ cup sugar  
2 Tbsp +1 tsp Spiced Rum
1 tsp Vanilla
1 Cup Dark Chocolate
1 Cup Unsweetened Shredded Coconut

Prep Time: 20 min 
In Active Prep Time: 30 min 
Cook Time: 10 min 
  
Yield: 30-35 cookies 
  
Directions: 
In the bowl of a mixer, combine flour, butter, sugar, salt, and rum. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Shape the dough into a disk and cover with plastic wrap and refrigerate for 60 min or freeze for 30 min. 

 Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator  and roll out the dough to 1/4 inch thick and use a round cookie cutter cut out shapes. Place on a parchment lined cookies sheet and bake for 10-12 minutes or until the edges turn light brown.

 While the cookies are baking, place a small sauce pan on the stove filled 1/3 of the way with water. Pour the chocolate, vanilla, and rum into a heat proof bowl and place over the boiling water. Stir the chocolate constantly until it is heated through and melted and glossy. If the chocolate seizing, add a bit more liquid until you reach the desired texture.

 Run the edges of the cookies in the chocolate and then dredge it in the coconut. Let set and serve!

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