Butter-Rum Sandwich Cookies
photo by Miss Honeybee
- Ready In:
- 3hrs 9mins
- Ingredients:
- 13
- Yields:
-
36 cookies
ingredients
-
COOKIES
- 118.29 ml powdered sugar
- 78.78 ml finely chopped pecans
- 236.59 ml butter, softened
- 29.58 ml light rum
- 2.46 ml vanilla extract
- 473.18 ml flour
- 2.46 ml baking powder
- 1.23 ml salt
- 44.37 ml pearl sugar, for topping
-
FROSTING
- 315.37 ml powdered sugar
- 59.14 ml butter, softened
- 7.39 ml light rum
- 14.79-29.58 ml half-and-half
directions
- COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
- Cover and process until the pecans are very finely chopped, 45-60 seconds.
- 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.
- Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
- Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
- Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
- Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
- Preheat oven to 375°F.
- Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
- Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
- Transfer cookies to wire racks and cool completely.
- Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
- Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
- 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.
- Squeeze together gently; repeat until all cookies have been assembled.
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Reviews
-
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.
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ