Butter-rum Sandwich Cookies

Total Time: 3 hrs 9 mins Preparation Time: 3 hrs Cook Time: 9 mins

Ingredients

• 1/2 cup powdered sugar
• 1/3 cup finely chopped pecans
• 1 cup butter, softened
• 2 tablespoons light rum
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons pearl sugar, for topping
• 1 1/3 cups powdered sugar
• 1/4 cup butter, softened
• 1 1/2 teaspoons light rum
• 1 -2 tablespoon half-and-half

Recipe

• 1 cookies: combine the powdered sugar and pecans in a food processor fitted with a metal blade.
• 2 cover and process until the pecans are very finely chopped, 45-60 seconds.
• 3 combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
• 4 reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
• 5 divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
• 6 flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
• 7 wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
• 8 preheat oven to 375â°f.
• 9 cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
• 10 sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
• 11 transfer cookies to wire racks and cool completely.
• 12 meanwhile, make the frosting: combine all the frosting ingredients (except the half-and-half) in a small bow.
• 13 beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
• 14 for each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
• 15 squeeze together gently; repeat until all cookies have been assembled.