Ingrédients pour Butter Rum Sandwich Cookies
- 3 cups powdered sugar
- Pecans
- 1 cup (2 sticks) unsalted butter, softened
- Light Rum
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Baking Powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Half And Half
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Comment préparer Butter Rum Sandwich Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract and rum extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the rum buttercream frosting. Beat the butter until smooth. Gradually add the powdered sugar and rum extract, beating until light and fluffy. Add more powdered sugar or rum extract if needed to reach your desired consistency.
- Once the cookies are completely cool, spread a generous amount of frosting onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
20g
Carbs
4g
