Mojito Shortbread Bars Recipes
MOJITO BARS
Looking for a homemade dessert using Gold Medal® flour? Then try this mouth-watering mojito bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bars, Sodium 75 mg, Sugar 16 g, TransFat 0 g
MOJITO SHORTBREAD BARS
These mojito shortbread bars get a mojito inspired custard made of eggs, sweetened condensed milk, lime juice, fresh mint and a little rum!
Provided by Kevin Is Cooking
Categories Dessert
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 142 kcal, Carbohydrate 10 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 70 mg, Sugar 5 g, ServingSize 1 serving
SHORTBREAD SUGAR COOKIE BARS
These shortbread sugar cookie bars are an easy, tasty variation on the traditional cookie.
Provided by southrncomfrt33
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
- Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 126 mg, Sugar 3.9 g
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