Mother Bauer's Buttered-Rum Cookies
Recipe By :Rose Levy Beranbaum
1/2 cup powdered sugar -- (lightly spooned into cup)
1/3 cup sliced almonds -- blanched
1 cup unsalted butter
1/2 teaspoon almond extract
2 tablespoons light rum
1 2/3 cups all-purpose flour -- bleached (dip and sweep method)
1/4 teaspoon salt
***BUTTERED-RUM CREAM FILLING***
3 tablespoons unsalted butter
1 cup powdered sugar -- (lightly spooned in the cup)
3/4 teaspoon light rum
2 teaspoons heavy cream
Cookie Base: Food Processor Method: In a food processor with the metal blade, process the sugar with the almonds until the almonds are very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the almond extract and rum and process until incorporated, scraping the sides of the bowl. Remove the work bowl cover, add the flour and sprinkle the salt evenly on top. Pulse in the flour just until the dough starts to clump together.
Electric Mixer Method: Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended. Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated.
FOR BOTH METHODS Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.
Preheat oven to 375 degrees (F). Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness. Cut out the cookies, using a small metal spatula to transfer them to cookie sheets, 1 inch apart. Reroll the scraps, chilling the dough when necessary. For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies. These cookies with holes will serve as the top portions of the sandwich cookies. Bake for 8 - 10 minutes or until just beginning to become golden. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
FOR THE BUTTERED-RUM CREAM FILLING: Food Processor Method In a food processor with the metal blade, process all the filling ingredients until smooth and creamy, scraping the sides of the bowl as needed. If necessary, add additional heavy cream by the droplets to soften the filling or additional powdered sugar by the teaspoon to make it more firm.
Electric Mixer Method: Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.
To Fill the Cookies: Use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms. Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream, and press the 2 cookies gently together. Proceed this way for the remaining cookies.
Makes about 32 2-inch sandwiches
Store: In an airtight container at room temperature or in the freezer
Keeps: About 2 months unfilled, 3 weeks filled (the frosting becomes drier after this time but is still tasty)
Recipe By :Rose Levy Beranbaum
1/2 cup powdered sugar -- (lightly spooned into cup)
1/3 cup sliced almonds -- blanched
1 cup unsalted butter
1/2 teaspoon almond extract
2 tablespoons light rum
1 2/3 cups all-purpose flour -- bleached (dip and sweep method)
1/4 teaspoon salt
***BUTTERED-RUM CREAM FILLING***
3 tablespoons unsalted butter
1 cup powdered sugar -- (lightly spooned in the cup)
3/4 teaspoon light rum
2 teaspoons heavy cream
Cookie Base: Food Processor Method: In a food processor with the metal blade, process the sugar with the almonds until the almonds are very fine. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the almond extract and rum and process until incorporated, scraping the sides of the bowl. Remove the work bowl cover, add the flour and sprinkle the salt evenly on top. Pulse in the flour just until the dough starts to clump together.
Electric Mixer Method: Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts, and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended. Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated.
FOR BOTH METHODS Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.
Preheat oven to 375 degrees (F). Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness. Cut out the cookies, using a small metal spatula to transfer them to cookie sheets, 1 inch apart. Reroll the scraps, chilling the dough when necessary. For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies. These cookies with holes will serve as the top portions of the sandwich cookies. Bake for 8 - 10 minutes or until just beginning to become golden. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small angled metal spatula to transfer the cookies to wire racks to cool completely.
FOR THE BUTTERED-RUM CREAM FILLING: Food Processor Method In a food processor with the metal blade, process all the filling ingredients until smooth and creamy, scraping the sides of the bowl as needed. If necessary, add additional heavy cream by the droplets to soften the filling or additional powdered sugar by the teaspoon to make it more firm.
Electric Mixer Method: Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.
To Fill the Cookies: Use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms. Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream, and press the 2 cookies gently together. Proceed this way for the remaining cookies.
Makes about 32 2-inch sandwiches
Store: In an airtight container at room temperature or in the freezer
Keeps: About 2 months unfilled, 3 weeks filled (the frosting becomes drier after this time but is still tasty)