Sandwich cookies with just a bit of rum in the filling lends an aromatic flavor to these rich, rum-flavored cookies.
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1/2 cup powdered sugar
1/3 cup finely chopped pecans
1 cup Land O Lakes® Butter, softened
2 tablespoons light rum or milk
1/2 teaspoon vanilla
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
1/4 cup Land O Lakes® Butter, softened
1 1/2 teaspoons light rum
1 to 2 tablespoons Land O Lakes® Half & Half
*Substitute 1/4 teaspoon rum extract.
Combine 1/2 cup powdered sugar and pecan pieces in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until pecans are very finely chopped. Combine sugar mixture, 1 cup butter, 2 tablespoons rum and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough in half; shape each half on lightly floured surface into 10-inch long roll. Place onto waxed paper. Flatten sides to form triangle, using waxed paper to help shape triangle. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.
Heat oven to 375°F.
Cut each log into 1/4-inch slices with sharp, serrated knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle triangles with large grain sugar. Bake 9-11 minutes or until edges begin to brown. Cool completely.
Meanwhile, combine all filling ingredients except half & half in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. For each sandwich cookie, spread 3/4 teaspoon filling on bottom of cookie. Top with second cookie, sugar-side up. Squeeze together gently.
- Large grain sugar adds a sweet sparkle to the tops of cookies. It is available in the baking section of large supermarkets or baking and cake decorating specialty stores.
- Use 2 rulers to shape triangle by pushing sides flat with rulers on opposite sides at the same time.