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.