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.

RUM RAISINS SANDWICH COOKIES

Steps:

• Rum Raisins
• Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
• Remove the raisins, drain and pat dry with a paper towel.
• Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
• For cookies
• Cream the softened butter until light and fluffy.
• Add powdered sugar until well blended and well combined.
• Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
• Sift almond flour in the bowl, blended to mix well.
• Sift flour and mix and blend until the dough just begins to come together. But don't over mix.
• Transfer the dough on a plastic wrap, shape the dough slightly, and chill in the refrigerator for 30 minutes.
• Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
• Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by a knife.
• Preheat the oven to 160C, bake for 15-18 minutes.
• Remove the cookies from the oven and let them cool completely.
• For Italian buttercream
• Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
• Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
• At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
• For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until the butter is combined. Turn the mixer to high speed to beat for an extra 2 minutes, then you will get a silky texture buttercream.

RUM SUGAR COOKIES

Steps:

• Mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.
• Combine eggs, sugar, rum extract, almond extract, and nutmeg until well mixed. Pour the egg mixture into the flour mixture. Stir until well blended. Divide the dough into two equal halves. Refrigerate the dough for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place dough on a lightly floured surface. Roll the dough out until it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies (whatever shapes you please). Place the cookies on an ungreased baking sheet.
• Bake in the preheated oven until the edges are golden, 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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.

RUM RAISIN SANDWICH COOKIES

Steps:

• Mix powdered sugar, butter and egg.
• Stir in remaining ingredients except Rum Filling.
• Divide dough in half.
• Shape each half into a roll, 10" long.
• Wrap and refrigerate 2 hours or until firm.
• Cut rolls into 1/4" slices.
• Bake at 375°F for 7-9 minutes on ungreased cookie sheet.
• Cool completely.
• Prepare Rum Filling.
• Put cookies together with 1 teaspoon filling each.

BROWNED BUTTER SPICE COOKIES

Steps:

• Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly., Beat brown sugar and browned butter in a large bowl until blended. Beat in egg, then rum. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg; gradually add to brown sugar mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 30 minutes., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool.