The butter rum filled cookie recipe is sure to be a hit at the holiday party. These little cookies are packed with a rich rum flavor!
1/2 cup powdered sugar
1/3 cup finely chopped pecans
2 sticks (1 cup) salted butter, softened
2 tablespoons rum or milk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons large grain sugar
1 1/3 cups powdered sugar
1/2 stick (1/4 cup) salted butter, softened
1 1/2 teaspoons light rum
1-2 tablespoons half & half or milk
2 x medium bowls
Step 1: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 2: Chop pecan pieces very fine and combine with sugar in large bowl.
Step 3: Add butter, rum, and vanilla extract to sugar mixture. With an electric mixer set on medium speed, beat until creamy.
Step 4: Reduce speed to low, and gradually add flour mixture, beat until well mixed.
Step 5: Divide dough in half, shape each half on lightly floured surface into 10-inch long roll. Wrap each roll in plastic wrap and refrigerate for 2 hours.
Step 6: Preheat oven to 350 degrees F.
Step 7: Cut each log into 1/4-inch slices. Place slices on ungreased cookie sheet 1 inch apart. Sprinkle with large grain sugar.
Step 8: Bake 9-11 minutes or until edges begin to brown. Cool completely.
Step 1: In a medium bowl, combine powdered sugar, butter, and rum. Beat at low speed.
Step 2: While beating, add enough half & half for desired spreading consistency.
Step 3: Spread about 3/4 teaspoon of filling on bottom of one cookie, then top with second cookie, sugar-side up. Squeeze together gently.
The butter rum filled cookie recipe makes 36 cookies.Tags: Butter Rum Filled Cookie