-
1
Soften the butter.
-
2
Grate the almonds finely.
-
3
In a medium bowl, whisk together the flour, grated nuts, and salt.
-
4
In a mixing bowl, cream the sugar and butter till light and fluffy.
-
5
Beat in the almond extract and rum till well blended.
-
6
Scrape the sides of the bowl.
-
7
On low speed, beat in the flour mix till incorporated.
-
8
Scrape the dough into a bowl and chill it for at least 2 hrs or possibly overnight.
-
9
Working with a small amount of the dough at a time, briefly knead it till it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness.
-
10
Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart.
-
11
Re-roll the scraps, chilling the dough as necessary.
-
12
For a decorative effect, if you like, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies.
-
13
These cookies with holes in the center will serve as the top portions of the sandwich cookies.
-
14
Bake for 8 to 10 min in a 375 degree oven, or possibly till just beginning to become golden brown.
-
15
Use a small, angled metal spatula or possibly pancake turner to transfer the cookies to wire racks to cold completely.
-
16
Butter Rum Cream Filling:Soften the butter.
-
17
In a mixing bowl, with the mixer at low speed, cream the butter and sugar till well mixed.
-
18
Still at low speed, beat in the rum and heavy cream.
-
19
To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring tsp.
-
20
of the buttercream on the underside of 1 of the whole cookie bottoms.
-
21
Place a second cookie (if you like, one with a hole in it), bottom side against the buttercream, and press the 2 cookies together.
