Best Butter Rum Sandwich Cookies Recipes
RUM RAISIN SANDWICH COOKIES
I found this in my collection of recipes from here and there and everywhere, meaning I don't know here it came from. I know I have made it because it has a star sticker on it - I always place a sticker on the recipes I make so I can remember which ones I've tried. This one has a silver star. At one time, I had a color-coded sticker system - silver meant we liked it, not LOVED it. At some point, however, I ditched my system because I couldn't find anything BUT silver stickers around the house - so I started sticking silver stickers everywhere....I'm going to go ahead and post it....I'll have to make these sometime soon so I can update this description....Chilling time for the dough is included in prep time.
Provided by Sweet Diva MJ
Categories Dessert
Time 1h50m
Yield 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141.8, Fat 6.7, SaturatedFat 4.1, Cholesterol 22.9, Sodium 48.5, Carbohydrate 19.8, Fiber 0.4, Sugar 12.2, Protein 1.3
OLD-FASHION RUM RAISIN COOKIES
Make and share this Old-Fashion Rum Raisin Cookies recipe from Food.com.
Provided by Vicki in CT
Categories Drop Cookies
Time 39m
Yield 30 cookies, 15-30 serving(s)
Number Of Ingredients 10
Steps:
- Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
- Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.
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