Butter-Rum Sandwich Cookies
- Reviews 3
Ready In: 3 hrs 9 mins
Yields: 36 cookies
Ingredients
COOKIES
- 1⁄2 cup powdered sugar
- 1⁄3 cup finely chopped pecans
- 1 cup butter, softened
- 2 tablespoons light rum
- 1⁄2 teaspoon vanilla extract
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 tablespoons pearl sugar, for topping
FROSTING
- 1 1⁄3 cups powdered sugar
- 1⁄4 cup butter, softened
- 1 1⁄2 teaspoons light rum
- 1 -2 tablespoon 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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