Recipe For Cooking Buttered Rum Cookies With Butter Rum Cream Filling

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Buttered Rum Cookies with Butter Rum Cream Filling

Cookie Base
1/2 C. powderedsugar
1/3 C. blanched sliced almonds
1 C. unsalted butter
1/2 tea. pure almond extract
2 tea. light rum
1 2/3 C. flour
1/4 tea. salt

Soften the butter. Grate the almonds finely. In a med. bowl, whisk together the flour, grated nuts, and salt.

In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended. Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.

Working with a sm. amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-in. thickness. Cut out the cookies, using a sm. metal spatula to transfer them to the cookie sheets, 1 in. apart. Re-roll the scraps, chilling the dough as necessary. For a decorative effect, if desired, use the pastry tube to cut out 1/2-in. holes in the center of half the cookies. The cookies with holes in the center will serve as the top portions of the sandwich cookies.

Bake for 8 to 10 min. at 375 degrees F, or until just beginning to become golden. Use a sm., angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Butter Rum Cream Filling
3 Tbsp. unsalted butter
1 C. powderedsugar
3/4 tea. light rum
2 tea. heavy cream

Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.

To fill the cookies, use a sm. metal spatula to spread a rounded 1/2 measuring tea. of the butter cream on the underside of 1 of the whole cookie bottoms. Place a second cookie (if desired, one with a hole in it), bottom side against the butter cream, and press the 2 cookies together.