Buttered Rum Butter Cookies

Follow Me on Pinterest

Buttered Rum Butter Cookies ~ Melt-in-your-mouth and simply divine! Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate and light yet crisp butter cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate taste sensation. Everyone will LOVE them. Irresistible! | Christmas cookie recipeSimply divine! Buttery, flavorful and fragrant, these rum butter cookies, Buttered Rum Butter Cookies, are the embodiment of a truly melt-in-your-mouth, delicate yet crisp, shortbread cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate in taste sensations. You can’t stop at just one. Everyone will LOVE them!

A New Christmas Cookie Classic:
Buttered Rum Butter Cookies

Of all the Christmas cookies that I bake each season, this cookie, Buttered Rum Butter Cookies, is the most requested by my husband, along with my Honey-Nut Rugelach and my grandmother’s Snowball Christmas Cookies (also known as Russian Teacakes). He also loves my rendition of her jam thumbprint cookies which I look forward to sharing in a future post.

Quite simply, The Big Lug has impeccable taste and is the ultimate cookie connoisseur. Because he is incredibly handsome, and undoubtedly the best husband in the entire universe, I just melt and am only happy to whip up his favorite holiday cookies. Because he knows all that goes into each batch, he appreciates each nibble immensely. He even insists on lending a hand after all my messy cookie baking business by doing the dishes and cleanup! I am one lucky girl.

Now, back to these cookies and how they came to be.

Buttered Rum Butter Cookies ~ Melt-in-your-mouth and simply divine! Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate and light yet crisp butter cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate taste sensation. Everyone will LOVE them. Irresistible! | Christmas cookie recipe

As I shared with y’all in my post for Honey-Nut Rugelach, I treasure my copy of Rose Levy Beranbaum’s incredible cookbook, Rose’s Christmas Cookies.

For my younger readers, it is important to know that before there was Dorie (Greenspan), there was Rose and Nancy (Baggett). And before Rose and Nancy, there was Maida (Heatter). I feel so blessed to have learned so much from these ladies and their award-winning baking cookbooks. Each cookbook is packed, from cover to cover, with only the very best recipes. No filler recipes can be found. Not a single one. Ever. Just 100% pure goodness with exceptionally written recipes.

If there ever was a cookie that jumped off the page of a cookbook and made me run to the kitchen to make it, it is Rose’s recipe for Mother Bauer’s Buttered Rum Cookies. My friends, this cookie is the ultimate butter cookie. Or shortbread cookie. In fact, it is beyond what you would expect in a rum butter cookie. This cookie in one word is exquisite.

As Rose explains:

“My friend Jeanne Bauer grew up in the Midwest and was blessed with a mother who baked wonderful Christmas cookies for family and friends. Although Mother Bauer had a full-time job outside the house, she spent evenings and weekends baking cookies. To this day, Jeanne has such loving memories of making Christmas cookies with her mother that never a year has gone by that she hasn’t relived the tradition in her own home.

Mother Bauer’s cookies are particular favorites of mine. They are divinely fragrant with butter, and soft and creamy yet crisp and crunchy all at the same time. This harmony is the result of a perfect marriage of rum buttercream filling and rum-flavored butter cookies. Perhaps the loveliest part of these sandwich cookies is the lingering perfumed flavor of buttered rum.”

So there you have it. A testament straight from Rose as to how special these cookies really are.

Buttered Rum Butter Cookies ~ Melt-in-your-mouth and simply divine! Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate and light yet crisp butter cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate taste sensation. Everyone will LOVE them. Irresistible! | Christmas cookie recipe

Although I realize this is a rather blasphemous statement, I would like to think that the famous French impressionist, Claude Monet, would have pushed his beloved Madeleine tea cookies aside for these Buttered Rum Butter Cookies to enjoy with his favorite sip. What human being wouldn’t?

Since Rose’s recipe (Mother Bauer’s) is extremely delicate (read: frustrating) to work with for young and inexperienced bakers, and the fact that many of my readers may not own a pastry cloth to roll out the dough, I have made modest changes to make the dough easier to handle without sacrificing the overall delicate crumb of this incredible butter cookie. In short, Rose’s dough is so delicate that the baked cookies are fragile to the point that they are difficult to sandwich (when gently pressing down on top of the filling) causing breakage. Therefore, I added just a touch more flour.

In addition, since I like to bake with unbleached all-purpose flour versus bleached for conventional baking, I borrowed a page out of my gluten and grain free baking and call for tapioca flour to lighten the flour overall. This is similar to how some recipes for classic butter cookies and shortbread call for cornstarch. The good news is that tapioca flour, such as Bob’s Red Mill®, is a much healthier choice and is readily available among gluten free flours in grocery stores.

As for the confectioners’ or powdered sugar called for in the recipe, I found a fabulous corn-free confectioners’ sugar by Wholesome Sweeteners. This is excellent news for those who are allergic to corn (or corn-derived ingredients), a major food allergen, because most powdered sugars contain cornstarch. It is also convenient to keep on hand when I am short on time and don’t have my own powdered sugar made from scratch, using a blender, with pure cane sugar and tapioca flour.

Finally, the other change I made for the flour mixture is that I call for almond meal/flour, such as Bob’s Red Mill®, because it is also readily found in stores whereas back when Rose’s Christmas Cookies was first published, it was not. However, you can certainly make your own almond meal with a food processor using sliced or slivered blanched almonds.

My friends, I hope that this recipe for Buttered Rum Butter Cookies becomes a new Christmas holiday tradition for your family. Everyone will love them!

Bon appétit and Happy Holidays!

xo,

stacysig

 

 

 

Below are Pinterest-friendly sized images to pin at Pinterest!

Buttered Rum Butter Cookies ~ Melt-in-your-mouth and simply divine! Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate and light yet crisp butter cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate taste sensation. Everyone will LOVE them. Irresistible! | Christmas cookie recipe

Buttered Rum Butter Cookies ~ Melt-in-your-mouth and simply divine! Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate and light yet crisp butter cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate taste sensation. Everyone will LOVE them. Irresistible! | Christmas cookie recipe

Buttered Rum Butter Cookies ~ Melt-in-your-mouth and simply divine! Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate and light yet crisp butter cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate taste sensation. Everyone will LOVE them. Irresistible! | Christmas cookie recipe

 

 

Buttered Rum Butter Cookies

Yield: Makes 32 cookies or 18 sandwich cookies measuring 2 inches each.

Buttered Rum Butter Cookies

Simply divine! Buttery, flavorful and fragrant, these rum butter cookies, Buttered Rum Butter Cookies, are the embodiment of a truly melt-in-your-mouth, delicate yet crisp, shortbread cookie. Sandwiched with a dreamy, soft and creamy rum buttercream filling for the ultimate in taste sensations. You can’t stop at just one. Everyone will LOVE them!

Ingredients

  • For the Buttered Rum Butter Cookies
  • 1¾ cups (210 grams) organic unbleached all-purpose flour, such as King Arthur Flour®
  • 6 tablespoons (48 grams) tapioca flour/starch, such as Bob’s Red Mill®
  • ¼ cup (28 grams) blanched almond meal/flour, such as Honeyville®
  • 1 cup (2 sticks/226 grams) unsalted butter, softened
  • ½ cup (60 grams) confectioners’ sugar
  • 2 tablespoons (30 ml) light rum, such as Bacardi®
  • ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
  • ½ teaspoon (2.5 grams) kosher salt
  • For the Rum Buttercream Filling
  • 3 tablespoons (42 grams) unsalted butter
  • 1 cup (120 grams) confectioners’ sugar, lightly spooned into cup
  • 2 teaspoons (10 ml) heavy cream
  • ¾ teaspoon (3.75 ml) light rum, such as Bacardi®

Preparation

Prepare the Buttered Rum Butter Cookies: In a medium bowl, whisk together the all-purpose flour, tapioca flour and almond meal until well blended. Set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar until light and fluffy. Beat in the rum, almond extract and salt until well blended scraping the bowl with a rubber spatula when necessary. On low speed, gradually add flour mixture and mix until fully incorporated. Divide dough in half by scraping onto separate sheets of plastic wrap and flatten slightly into disks. Refrigerate the disks in plastic wrap for at least 2 hours or overnight.

Arrange oven rack in lower third of oven and preheat to 375ºF. Line two baking sheets with parchment paper; set aside.

Working with a separate piece of dough at a time from the refrigerator, gently knead chilled dough until pliable. Roll dough between two sheets of lightly floured plastic food wrap to 1/8-inch thickness.

With a small scalloped cookie cutter dipped in flour, cut into shapes. Using a small metal cookie spatula, transfer cutouts to prepared baking sheets spaced apart by at least 1 inch. With a small pastry tube, cut out ½-inch holes in the center of half the cutouts as these cookies will serve as the top layer of the cream-filled sandwich cookies. Meanwhile, continue to roll out the remaining dough and rerolling scraps as well as chilling the dough as necessary.

Bake in preheated oven until the cookies are just beginning to turn light golden brown in color, about 8 to 10 minutes. For even baking, rotate the cookie sheets from front to back halfway through baking time. Using a metal cookie spatula, carefully transfer cookies to wire racks to cool completely.

Prepare the Rum Buttercream Filling: Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar until well blended. With mixer on low speed, beat in the heavy cream and rum until smooth and fully incorporated.

Assemble the Buttered Rum Butter Cookies: Using a small metal icing spatula, spread a rounded ½ measuring teaspoon of the Buttered Rum Cream Filling on the underside of the whole cookie bottoms. Place the cookie tops (the cookies with the holes in the center) on top of each cookie bottom gently pressing the two cookies together. Continue in this fashion for the remaining cookies.

Notes

Tips:

Store cookies in an airtight container at room temperature or in the freezer. Cookies will keep up to 3 weeks when filled and 2 months unfilled.

If dough softens while rolling out, simply slide the dough with the wrap onto a large cookie sheet and chill in refrigerator until firm.

Only use completely cooled cookie sheets before baking each batch.

Avoid crowding the cookies on baking sheets by spacing apart at least by 1 inch.

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate your flour by stirring it in the container. Then, simply use the dip and sweep method by dipping your dry measuring cup into the flour and level off the top with a straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

Recipe Adapted From: Rose’s Christmas Cookies by Rose Levy Beranbaum. Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/buttered-rum-shortbread-cookies/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Stacy, these cookies look amazing –so perfectly golden! I suspect the modern Monet would have definetly pushed aside his beloved Madeleines in favor of these rummy delightful cookies if not only for its captive flower shape and white buttoned hearts. After all he once said “…having become a painter to flowers.” I have butters softening at room temperature and I am poised to bake cookies today! –I love shortbread and I am so excited to try this one and your honey-nut Rugelach for sure. Thank you for sharing such wonderful memories and recipes. hugs my sweet friend. ~ Dina.

    • Thank you for dropping by, Dina! My pleasure. You are so right about that quote from Monet. I didn’t even think of the shape being flowers that being an attraction. 🙂 Hope you will have fun baking this weekend and enjoy the recipes. My husband is helping with decking the halls and I’m keeping him fueled with hot cocoa and his favorite fresh baked cookies. (I made a double batch of these so he’ll have plenty thru Christmas.) Thanks again for stopping by and for the Pinterest pins, my friend. As always, I greatly appreciate your support! Meanwhile, happy holiday baking! xo

  2. Oh I’m so disappointed. I fell in love with the pictures of this cookie and wanted to run to the kitchen to start baking. But, unless you share more recipes calling for those two different flours I can’t see spending the money to bake just one kind of cookie (albeit I’m sure it is the best tasting cookie around).

    Have I missed any recipes calling for those two “unusual to me” flours?

    • Hello my baking friend, Annabelle!

      I am so glad you wrote sharing your thoughts on this special cookie recipe. However, I am so sorry that you are disappointed.

      If you are not aware, my blog is an all-natural baking blog which means that I only use and call for the very best wholesome ingredients in my everyday conventional and special diet recipes that I develop…all for a very good reason.

      The reason is simple. The flours I call for are much healthier for the human diet. For this reason alone, I only use organic unbleached all-purpose flour instead of bleached where good nutrition is lost. In fact, in my article, I state why I added tapioca flour to lighten up the flour overall to make this flour blend match performance-wise what bleached flour does for making a cookie with a light crumb. This of course is not an unusual practice as some shortbread cookie recipes call for cornstarch.

      However, cornstarch is really not good for us due to the mycotoxins that are carcinogens (causing cancer). Corn is highly moldy as are ALL grains. This is why so many people suffer from intolerances, sensitivities and allergies, such as myself, and why the paleo diet and gluten free diets are taking the world by storm.

      In my article, I even mentioned the brand of corn-free confectioners’ or powdered sugar I used in this recipe. So, using tapioca flour/starch by Bob’s Red Mill, which as I state in my article can be found in nearly all grocery stores, is really not far off the beaten path. Overall, it is simply superior to cornstarch—even in thickening fruit pies. In fact, I call for tapioca flour/starch in my Homemade Tart Cherry Pie Filling which is used to make my popular recipe for Cherry Pie Crumble Bars. In my article for that recipe for pie filling, I go into great detail as to why. Even Cook’s Illustrated and America’s Test Kitchen have found the same stellar results when comparing cornstarch to tapioca. I even use tapioca flour/starch to thicken gravies. Try it. You will enjoy using tapioca flour/starch! I promise.

      So, yes. I often call for almond meal/flour, as well as tapioca flour/starch, in both my gluten free and grain free recipes as well as some everyday recipes. In fact, in my article for these cookies I mention that I was taking a page from my gluten and grain free baking to call for tapioca flour in this recipe in lieu of cornstarch. Again, for a very good health reason…to prevent cancer from the cancer-causing mycotoxins found in maize (corn).

      Both of these flours, tapioca flour/starch and almond meal/flour, can be found in my gluten free flour blend used to make Snowball Christmas Cookies gluten free. These two flours have become pantry staples. In fact, I even call for almond meal/flour, a most wonderful nutrient-rich flour, in my grain free and paleo porridge, 3-Minute Coconut-Almond Porridge. It’s phenomenal! And much healthier than grain porridge, by far.

      As I stated in the article for this recipe, you can simply make your own almond meal/flour with blanched sliced or slivered almonds. This is what I did back when I first made this recipe several years ago from Rose’s Christmas Cookies cookbook, when Bob’s Red Mill blanched almond meal/flour was not available. You only need about 1/3 cup of almonds (again, blanched and sliced or slivered) to make homemade almond meal/flour using a food processor. It’s not at all difficult to do. This is what Rose called for in her original recipe that she received from the Bauer family before she included the recipe in her cookbook. The almond flour is what makes this cookie’s flavor and texture so special…with the flavor combination of almond and rum. Both almond meal/flour and almond extract is called for. Along with the rum, in both the cookie and the buttercream, it is what makes this cookie sublime.

      Annabelle, I sincerely hope that you will expand your baking horizons by being open to working with “new to you” and much healthier flours. My hope is that by doing so you will be amazed and grow as a baker, just like I have. I will NEVER (ever!) go back to using cornstarch again or consume it. The illness that threatened my entire culinary career, with my two lengthy absences from blogging, nearly destroyed my spirits. I thank God above, every single day, for answering my prayers and for finally figuring out what my health problem was when no medical doctor could.

      Happy adventuresome cookie and holiday baking to you, Annabelle. 🙂 And… Happy Holidays to you and yours!

      ~Stacy

  3. You had me at rum! 😉 These are the prettiest shortbread cookies, Stacy!
    Laura (Tutti Dolci) recently posted…almond snickerdoodlesMy Profile

  4. Stacy – wow – these are simply divine indeed – I understand why they are your big lug’s fav! And look at that Buttered Rum Cream filling!!!
    Shashi at RunninSrilankan recently posted…Creamy Chicken & Vegetable SoupMy Profile

  5. Stacy, these cookies look incredible! I love the sound of that buttered rum cream filling and can understand why they would be the Big Lug’s favorite! I hope you’re doing well, my friend!
    marcie recently posted…Kale Salad with Goat Cheese, Cranberries, and OrangeMy Profile

    • Thank you, Marcie! You will love this tender yet crisp and buttery cookie sandwiched with the sublime buttered rum cream filling. They’re truly irresistible. 🙂 Enjoy and thanks for dropping by, my friend!

  6. Rum…butter…and cookies is all I heard! I want a dozen please!
    Zainab recently posted…Pumpkin Eggnog with BourbonMy Profile

    • Hahaha! You’ve got it, my friend! Thank you for stopping by and for making me smile, Z. 🙂 Wishing you and your family all the best this holiday season! xo

  7. I very recently started baking with tapioca flour and it’s quite a nice addition, I must say.
    I am completely bowled over by your description and in a way intrigued to make the original cookie. How very interesting is the texture of this. I could have this any day over madeliene tea cookies. They look and sound amazing, I’m sure your hubby is enjoying it.
    I need to print this out to bake it sometime.
    Also, i do have Maida’s book and so love it. The new, young bakers and cooks definitely have taken a page out of hers.
    Thanks for sharing a beautiful cookie Stacy.
    xx
    Asha recently posted…Balsamic Spiced Mixed NutsMy Profile

    • Thank you, Asha! My pleasure. You will love this special cookie recipe and I hope you will try it soon. 🙂 Meanwhile, I am so glad you have one of Maida’s cookbooks and treasure it. I have her entire collection and call it the “Maida Library” in my home office. Thanks for stopping by and enjoy the rest of your week, my friend! xo

  8. What delightful cookies! Buttery and rum-flavored; interesting, I’m totally intrigued and am itching to try (:
    Monica recently posted…BrigadeirosMy Profile

  9. You had me at butter rum cream filling. Actually, far before that even! Thanks for another epic post and timely and delicious holiday recipe! These look completely wonderful, my friend!

    • Thank you, Dan! My pleasure, my friend. You and your family with love these buttery sandwich shortbread cookies and I hope you will bake them this holiday. 🙂 Wishing you and your boys a Christmas season that is both merry and bright! xo

  10. Janet Ligas says:

    Hi Stacy,
    Just made these and they may be my favorite ever! I just may have to make another batch. A question though, it states that it makes 36 sandwich cookies. I came up with 18 actual sandwiches….is that correct? A comment about the lady that didn’t want to buy the specialty flours. Many grocery stores carry them in bulk so you really only have to buy what you need.
    Thanks

    • Thank you for writing, Janet! I am thrilled that you are enjoying this special cookie recipe. They are phenomenally good. Also, thank you for pointing out my typo. The recipe yields 36 cookies, but only 18 once sandwiched. So sorry about that! I updated the recipe as soon as I saw your comment come through. Thank you for mentioning that many grocery stores now carry specialty flours in bulk such as gluten free flours like tapioca flour/starch. Such a great tip for my readers! Thanks again for writing and happy baking. 🙂 Warmest wishes to you and yours for a joyous and meaningful Christmas holiday!

Speak Your Mind

*

CommentLuv badge