Butter Rum Sandwich Cookies Food

BUTTER-RUM SANDWICH COOKIES

Steps:

• COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
• Cover and process until the pecans are very finely chopped, 45-60 seconds.
• 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.
• Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
• Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
• Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
• Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
• Preheat oven to 375°F.
• Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
• Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
• Transfer cookies to wire racks and cool completely.
• Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
• Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
• 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.
• Squeeze together gently; repeat until all cookies have been assembled.

BUTTER RUM COOKIES

Steps:

• Gather the ingredients.
• In a large bowl of a stand mixer (or a large bowl if using an electric handheld mixer ), cream the butter with 3/4 cup of the sugar until light and fluffy.
• Beat in the egg yolks, extracts and flavorings, and rum.
• Gradually add the flour while mixing, using your hands to knead the dough during the last additions of flour.
• When the dough is smooth, shape it into logs about 1 1/2 inches in diameter; wrap each in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
• Preheat the oven to 350 F. Lightly grease 2 to 3 cookie sheets.
• Cut the logs into 1/4-inch slices and roll each slice into a ball using your hands.
• On a plate, combine the remaining 1/2 cup sugar with the orange zest . Roll the balls in the mixture and place on the prepared cookie sheets.
• Flatten each cookie with a flat-bottomed glass that has been dipped in the remaining sugar-orange mixture.
• Bake for 10 to 12 minutes.
• Let cool for a few minutes, and then remove to a cooling rack to cool completely.
• Enjoy.

RUM BUTTER

Steps:

• Blend brown sugar, butter, rum, nutmeg, and cinnamon in a food processor or blender until evenly combined.

BUTTER RUM CHEESECAKE

Steps:

• In a small bowl, stir together crushed cookies and melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in rum and vanilla.
• Pour the cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes.
• Decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.