BUTTERED RUM SANDWICH COOKIES

       COOKIES                           FROSTING
       1 cup butter                      ¼ cup butter
       ½ cup powdered sugar              1-½ cups powdered sugar
       ½ tsp almond extract              1 tsp rum
       2 tbsp rum                        cream
       ¼ cup finely ground almonds       
       2 cups sifted flour               

Cream the butter; cream the sugar gradually in. Mix in the almond extract and rum, then the almonds, flour, and salt. Chill one hour.

Roll about ⅛ inch thick on a floured surface. Cut into even numbers of shapes. Bake at 375° for 8 to 10 minutes. Allow to cool; spread the frosting on half the cookies and top with the remaining half.

FROSTING: Cream the butter; cream the sugar gradually in. Add rum and enough cream to make the frosting spreadable.

Adapted from “Wisconsin Electric Christmas Cookies” (1954). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!