Mojito Shortbread Bars Recipes

23 TRADITIONAL CUBAN DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cuban dessert in 30 minutes or less!

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.

MOJITO SHORTBREAD BARS

Steps:

• Preheat oven to 350° F. Lightly coat bottom and sides of a 9x13-inch baking dish with nonstick cooking spray; set baking dish aside.
• In a small bowl, mix together the rum and mint leaves; set aside.
• SHORTBREAD BASE: In a large mixing bowl, beat the butter and powdered sugar together on medium speed. Gradually add flour with electric mixer on low speed, just until well combined. Press dough into an even layer in the baking dish.
• Bake for 22 to 25 minutes or until lightly browned. Remove baking dish from oven and set aside.
• MOJITO TOPPING In a large bowl, whisk eggs and sugar. Add flour and salt, and whisk until well blended. Add lime zest, lime juice and milk, and whisk until blended.
• Place a strainer over a bowl. Pour rum mixture into the strainer. Press mint leaves with back of spoon several times to drain as much liquid from leaves as possible. Discard mint leaves. Pour minty rum mixture into the egg mixture, and whisk until well combined. Pour over shortbread layer. Bake another 25 to 27 minutes or until the center is set.
• Let cool completely or at least 1 hour. Sprinkle a light dusting of powdered sugar on top. For bars, cut into 6 rows by 4 rows. Bars should keep for several days if stored in a airtight container and kept in the refrigerator.

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 BARS

Steps:

• 1. 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. If desired, omit mint leaves and substitute 1/2 teaspoon mint extract. Add extract with the rum as directed.