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    You are in: Home / Recipes / Butter-Rum Sandwich Cookies Recipe
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    Butter-Rum Sandwich Cookies

    1/1 Photo of Butter-Rum Sandwich Cookies

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 9 mins

    3 hrs

    9 mins

    JamesDean'sGirl's Note:

    My husband sampled these at a housewarming party last weekend; the hostess promised to share her recipe (seeing as how Chris ate so many!) as soon as she could find her cookbooks! So last night, out of the blue, she called--ready to cast out her secret formula for these cookies! I hope you like them as much as Chris does!

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    Units: US | Metric




    1. 1
      COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
    2. 2
      Cover and process until the pecans are very finely chopped, 45-60 seconds.
    3. 3
      Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
    4. 4
      Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
    5. 5
      Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
    6. 6
      Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
    7. 7
      Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
    8. 8
      Preheat oven to 375°F.
    9. 9
      Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
    10. 10
      Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
    11. 11
      Transfer cookies to wire racks and cool completely.
    12. 12
      Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
    13. 13
      Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
    14. 14
      For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
    15. 15
      Squeeze together gently; repeat until all cookies have been assembled.

    Ratings & Reviews:

    • on July 07, 2005


      Wonderfully fragrant DELICIOUS cookie..This is Mother Bauer's Buttered-Rum Cookies w/Buttered Rum Cream Filling from Rose Levy Beranbaum's "Christmas Cookies" cookbook. The original recipe calls for blanched sliced almonds and only 1 2/3 cups of flour, 1 c unsalted butter for the cookies, and FILLING is: 3 T unsalted butter, 1 c powdered sugar, 3/4 tsp light rum, 2 tsp heavy cream. They're a roll-out cookie. I've posted this recipe before and some have experienced some problems with rolling the dough. I never did and I've made these several times.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2005


      These are very good! The taste is very delicate. I cut my cookies too thick. Next time I will make sure to cut on the thin side. We loved them! Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2004


      Excellent! Only made just under 3 dozen, but were wonderfully buttery and elegant looking.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butter-Rum Sandwich Cookies

    Serving Size: 1 (884 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 119.5
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 4.1 g
    Cholesterol 17.1 mg
    Sodium 77.9 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 0.2 g
    Sugars 7.1 g
    Protein 0.8 g

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