Ingredients
- Filling Ingredients:
- 1/2 Cup powdered sugar
- 1/3 Cup pecans, Finely Chopped
- 1 Cup Butter, softened
- 2 Tbl Milk
- 1/4 Teaspoon Rum Extract
- 1/2 Tsp vanilla
- 2 Cup flour
- 1/2 Tsp baking powder
- 1/4 Tsp salt
- 3 Tbl large grain sugar
- 1 1/3 Cup powdered sugar
- 1/4 Cup Butter, softened
- 1/4 Teaspoon Rum Extract
- 2 Tablespoon Milk
Preparation
Step 1
Combine 1/2 cup powdered sugar and pecan pieces in food processor bowl fitted with metal blade. Cover; process until pecans are very finely chopped (45 to 60 seconds). Combine sugar mixture, 1 cup butter, 2 tablespoons rum and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
Divide dough in half; shape each half on lightly floured surface into 10-inch long roll. Flatten sides to form triangle on waxed paper. (Use waxed paper to help shape triangle.) Wrap each half in plastic food wrap. Refrigerate until firm (2 hours).
Heat oven to 375F. Cut each log into 1/4-inch slices with sharp, serrated knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle triangles with large grain sugar. Bake for 9 to 11 minutes or until edges begin to brown. Cool completely.
Meanwhile, combine all filling ingredients except half & half in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. For each sandwich cookie, spread 3/4 teaspoon filling on bottom of cookie. Top with second cookie, sugar-side up. Squeeze together gently.
NOTES : Use 2 rulers to shape triangle by pushing sides flat with rulers on opposite sides at the same time. Recipe Tip: Large grain sugar adds a sweet sparkle to the tops of cookies. *Substitute 1/4 teaspoon rum extract.