Mojito Shortbread Bars Recipes

MOJITO BARS

Steps:

• In small bowl, combine rum and chopped mint. Set aside.
• Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.
• Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.
• Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.
• Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator.

MOJITO SHORTBREAD BARS

Steps:

• Preheat oven to 350° F.
• Using a pastry cutter or in a food processor blend together the butter, sugar, salt and flours.
• Press the shortbread dough evenly into the bottom of a 9x13 inch baking pan lined with parchment paper, allowing the paper to hang over for easy lifting later for cutting. Bake for 25 minutes until golden brown.
• Allow the shortbread crust to cool for about 10 minutes.
• In the food processor add the egg yolks, condensed milk, rum extract, lime juice, rum extract and mint leaves. Pulse until combined and pour over the baked shortbread base.
• Bake for another 20 minutes or until the lime custard appears to be set. Cool completely, cut into squares and top with powdered sugar.