Categories: Christmas, Cookies, Dessert
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 cup all-purpose flour
- 5 egg yolks
- 1 1/4 cups whipping cream
- 1 tablespoon rum (or 1 t. rum extract)
- 3/4 teaspoon ground nutmeg
Directions
-
Preheat oven to 350°; line bottom and sides of a 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
- In a small bowl, mix butter, 1/2 cup of sugar and the flour; press in bottom and 1/2 inch up sides of pan.
- Bake 20 minutes.
- Remove partially baked crust from oven; decrease oven temperature to 300°.
- In a small bowl, beat egg yolks, and remaining 1/4 cup sugar with electric mixer on med-high speed until thick.
- Gradually beat in cream, rum, and 1/4 teaspoon nutmeg; pour over crust.
- Bake 40-50 minutes or until custard is set and knife inserted in center comes out clean; cool completely, about 1 hour.
- Sprinkle tops of bars evenly with remaining 1/2 teaspoon nutmeg.
- Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars.
- With sharp knife, cut into 6 rows by 6 rows; store covered in refrigerator.