I make these cookies every single Christmas. They are a favourite with my kids and my friends. And yes, I said kids. The rum addition is a tiny little tsp and can easily be omitted, swapping for vanilla instead. No need to worry. No children have been harmed in the consumption of these cookies. I promise.
3/4 cup unsalted country churned butter (Room temp)
1/2 cup powdered sugar
1 egg
For the buttercream filling:
1/4 cup unsalted country churned butter (Room temp)
1/2 cup powdered sugar
1 tsp rum
For the chocolate decoration:
6 ounces of white chocolate chips
1/2 cup shelled and chopped pistachio nuts
Instructions
In a medium bowl, combine the flour and salt. Set this bowl aside.
In a separate bowl, using a hand mixer, combine the 3/4 cup of butter with 1/2 cup powdered sugar. Once combined, add the egg and mix until combined. Add the flour, mix until it combines into a soft pliable dough. Remove the dough from the bowl, wrap in saran wrap and place in the fridge for an hour.
Meanwhile, preheat your oven to 350°F.
In a small bowl, add some granulated sugar. Set it aside.
Remove your dough from the fridge and using a teaspoon, portion out the dough into 60 round balls.
Using a flat bottomed glass, dip the bottom of the glass into sugar and then flatten the dough balls on a parchment lined baking sheet. Dip the glass in sugar for each ball. Leave 1 inch between each cookie.
Bake in the middle rack for 8-10 minutes until the bottoms are just beginning to turn a light shade of brown.
Repeat until all cookies are baked.
For the Buttercream.
Combine ingredients until smooth. Place into a piping bag and pipe some buttercream on one side of 1 cookie and then sandwich with another cookie. Do this until you have 30 cookie sandwiches.
For the chocolate glaze, melt the chocolate over a double broiler. Using a piping bag, pipe the chocolate in a drizzle pattern over one half of the cookie face. Sprinkle with pistachios.
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