Buttered Rum Cookies with Butter Rum Cream Filling
1/2 cup confectioners' sugar
1/3 cup blanched sliced almonds
1 cup unsalted butter
1/2 teaspoon pure almond extract
2 teaspoons light rum
1 2/3 cups all-purpose flour
1/4 teaspoon salt
Butter Rum Cream Filling
3 tablespoons unsalted butter
1 cup confectioners' sugar
3/4 teaspoon light rum
2 teaspoons heavy cream
Cookie Base: Soften the butter. Grate the almonds finely. In a medium bowl, whisk
together the flour, grated nuts, and salt.
In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in
the almond extract and rum until well blended. Scrape the sides of the bowl. On
low speed, beat in the flour mixture until incorporated. Scrape the dough into a
bowl and refrigerate it for at least 2 hours or overnight.
Working with a small amount of the dough at a time, briefly knead it until it
is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch
thickness. Cut out the cookies, using a small metal spatula to transfer them to
the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.
For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes
in the center of half the cookies. The cookies with holes in the center will serve
as the top portions of the sandwich cookies.
Bake for 8 to 10 minutes at 375 degrees F, or until just beginning to become
golden. Use a small, angled metal spatula or pancake turner to transfer the cookies
to wire racks to cool completely.
Butter Rum Cream Filling: Soften the butter. In a mixing bowl, with the mixer
at low speed, cream the butter and sugar until well mixed. Still at low speed, beat
in the rum and heavy cream.
To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring
teaspoon of the butter cream on the underside of 1 of the whole cookie bottoms.
Place a second cookie (if desired, one with a hole in it), bottom side against the
butter cream, and press the 2 cookies together.