BUTTER-RUM SANDWICH COOKIES

Butter-Rum Sandwich Cookies image

Provided by JamesDeansGirl

Categories Dessert

Time 3h9m

Yield 36 cookies

Number Of Ingredients 13

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1/2 cup powdered sugar
1/3 cup finely chopped pecans
1 cup butter, softened
2 tablespoons light rum
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons pearl sugar, for topping
1 1/3 cups powdered sugar
1/4 cup butter, softened
1 1/2 teaspoons light rum
1 -2 tablespoon half-and-half

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.