"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Buttered Rum Sandwich Cookies Recipe

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This recipe for Buttered Rum Sandwich Cookies, by , is from The Lindemann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Lindemann
Added: Sunday, August 21, 2005


1/2 c. powdered sugar
1/3 c. blanched sliced almonds
1 c. butter
1/2 tsp. almond extract
2 tbsp. light rum
1 2/3 c. flour
1/4 tsp. salt

Soften the butter. Grate the almonds fine.
In medium bowl, wisk flour, grated nuts and salt.
In mixing bowl, cream butter and sugar till fluffy. Beat in almond extract and rum until well blended. Scrape sides of bowl when mixing.
On low speed, beat flour mixture until blended.
Refrigerate dough for 2 hours.
Working with small amount of dough, knead till moldable but still chilled.
Flour rolling pin and pastry board. Roll dough to 1/8" thick. Cut with scalloped or round cookie cutter.
Using spatula transfer to cookie sheet, 1 inch apart. Repeat & use all of dough. Cut hole center of half of the cookies for tops.
Bake 8-10 mins in 375 degrees. Use wire rack to cool.
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. light rum
2 tsp. heavy cream
Soften butter. On low speed cream butter & sugar. Beat in rum and heavy cream. Use spatula to spread 1/2 tsp. of buttercream on whole cookie. Top with top cookie with hole.
Makes 32 cookies

Number Of Servings:
Number Of Servings:
32 cookies




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