Butter Rum Sandwich Cookies Recipes

BUTTER RUM COOKIES

Steps:

• Gather the ingredients.
• In a large bowl of a stand mixer (or a large bowl if using an electric handheld mixer ), cream the butter with 3/4 cup of the sugar until light and fluffy.
• Beat in the egg yolks, extracts and flavorings, and rum.
• Gradually add the flour while mixing, using your hands to knead the dough during the last additions of flour.
• When the dough is smooth, shape it into logs about 1 1/2 inches in diameter; wrap each in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
• Preheat the oven to 350 F. Lightly grease 2 to 3 cookie sheets.
• Cut the logs into 1/4-inch slices and roll each slice into a ball using your hands.
• On a plate, combine the remaining 1/2 cup sugar with the orange zest . Roll the balls in the mixture and place on the prepared cookie sheets.
• Flatten each cookie with a flat-bottomed glass that has been dipped in the remaining sugar-orange mixture.
• Bake for 10 to 12 minutes.
• Let cool for a few minutes, and then remove to a cooling rack to cool completely.
• Enjoy.

BUTTER-RUM SANDWICH COOKIES

Steps:

• 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.

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES

Steps:

• Sift flour, baking soda, and salt together in a small bowl.
• Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
• Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

BUTTERED RUM MELTAWAYS

Steps:

• Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
• Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
• Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag.

FROSTED BUTTER RUM BRICKLE BITES

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.