FBD

Rum-Raisin Sandwich Cookies

A Betty Crocker betty-crocker-cookies recipe for Rum-Raisin Sandwich Cookies.

AmericanOtherIntermediate127 minBy Northstar

Ingredients

Servings
36
  • 1 cup powdered sugar
  • 1 cup butter or margarine -- softened
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon cream of tartar
  • 1 cup raisins -- finely chopped
  • 2 cups powdered sugar
  • 1/4 cup butter or margarine -- softened
  • 1/4 teaspoon rum extract
  • 2 tablespoons milk

Instructions

  1. 1

    Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon.

  2. 2

    Stir in flour and cream of tartar.

  3. 3

    Stir in raisins.

  4. 4

    Divide dough in half. Shape each half into roll, 10 inches long.

  5. 5

    Wrap and refrigerate about 2 hours or until firm.

  6. 6

    Heat oven to 375º.

  7. 7

    Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet.

  8. 8

    Bake 7 to 9 minutes or until set.

  9. 9

    Remove from cookie sheet to wire rack.

  10. 10

    Cool completely.

  11. 11

    Spread about 1 teaspoon frosting between bottoms of pairs of cookies.

Tags

americanbetty-crocker-cookies