Butter-rum Ribbons

By carvalhohm

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1/2 cup ground pecans
• 2 teaspoons rum extract
• Chocolate-Rum Glaze
• 4 squares (1 ounce each) white or semisweet chocolate, chopped
• 1 teaspoon rum extract
• 2 tablespoons heavy cream
• 1/4 cup pecans, finely chopped

Details

Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees F. In large bowl, beat butter, sugar, egg and salt until fluffy, 3 minutes. On low speed, beat in flour until smooth; stir in pecans and rum extract.

2. Put dough into a cookie press fitted with a 1-inch sawtooth ribbon disc. Press out long strips on baking sheets. With floured knife, score strips crosswise every 1 1/2 inches.

3. Bake at 350 degrees F until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.
Glaze

4. In small glass bowl, microwave chocolate at 100% power 1 to 1 1/2 minutes; stir until smooth. Stir in extract and cream. Dip end of each cookie in chocolate; place on wax-paper-lined baking sheet. Sprinkle with pecans. Let stand at room temp or refrigerate to set.