Butter Rum Filled Cookie Recipe

The butter rum filled cookie recipe is sure to be a hit at the holiday party. These little cookies are packed with a rich rum flavor!

Ingredients
Cookie:
1/2 cup powdered sugar
1/3 cup finely chopped pecans
2 sticks (1 cup) salted butter, softened
2 tablespoons rum or milk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons large grain sugar

Rum Filling:
1 1/3 cups powdered sugar
1/2 stick (1/4 cup) salted butter, softened
1 1/2 teaspoons light rum
1-2 tablespoons half & half or milk

Hardware
Whisk
Large bowl
2 x medium bowls
Cookie sheets
Plastic wrap
Mixer

Step 1: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 2: Chop pecan pieces very fine and combine with sugar in large bowl.
Step 3: Add butter, rum, and vanilla extract to sugar mixture. With an electric mixer set on medium speed, beat until creamy.
Step 4: Reduce speed to low, and gradually add flour mixture, beat until well mixed.
Step 5: Divide dough in half, shape each half on lightly floured surface into 10-inch long roll. Wrap each roll in plastic wrap and refrigerate for 2 hours.
Step 6: Preheat oven to 350 degrees F.
Step 7: Cut each log into 1/4-inch slices. Place slices on ungreased cookie sheet 1 inch apart. Sprinkle with large grain sugar.
Step 8: Bake 9-11 minutes or until edges begin to brown. Cool completely.

Rum Filling:
Step 1: In a medium bowl, combine powdered sugar, butter, and rum. Beat at low speed.
Step 2: While beating, add enough half & half for desired spreading consistency.
Step 3: Spread about 3/4 teaspoon of filling on bottom of one cookie, then top with second cookie, sugar-side up. Squeeze together gently.

The butter rum filled cookie recipe makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more Christmas cookie recipes look here.

Try these similar recipes.

Butter Pecan Cookies
Chocolate Butter Cream Bars




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