Buttery, flavorful and fragrant, these rum butter cookies are the embodiment of a truly melt-in-your-mouth, delicate yet crisp, shortbread cookie. Sandwiched with a soft and creamy rum buttercream filling for the ultimate in taste sensations.
- 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®
- 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.
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|http://www.amazon.com/Roses-Christmas-Cookies-Rose-Beranbaum/dp/0688101364/
] by Rose Levy Beranbaum.
Original Recipe Source: WickedGoodKitchen.com
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