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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: In a large bowl, using an electric mixer set on medium speed, beat together
the 1 cup butter, sugar and salt until light and fluffy. Beat in the rum.
Stir in the flour until smooth and well blended. Cover and chill until
firm, about 1 hour.
Preheat oven to 350F .
Scoop up the dough by tspful and roll each nugget into a ball. Place the
balls about 1 inch apart on ungreased baking sheets.
Bake until firm but not browned, 10-12 minutes. Transfer to wire racks to
cool completely.
Place the chocolate and remaining 2 T butter in a small heatproof bowl.
Set bowl over simmering water in a saucepan and heat until chocolate
softens. Remove from over the water and stir until smooth. Let cool
slightly.
Using a butter knife, spread a small amount of the chocolate on the bottom
of the cookie. Place the bottom of a second cookie against the chocolate,
sandwich style, and press the halves together. Repeat with the remaining
cookies. Let cool on wire rack until the filling is set.
Store in an airtight container for up to 1 week.
Contributor: Savoring Italy p 239
| Ingredients:
16 Tablespoon(s) butter; room temp
4 43/249 Ounce(s) powdered sugar
869/10000 Ounce(s) salt
1 Tablespoon(s) rum
1 27/625 Pound(s) all purpose flour
2 Ounce(s) semisweet chocolate |
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