Butter-rum Ribbons

Butter-rum Ribbons
Servings: 66 Yield: 5 1/2 dozen cookies Prep 15 mins Bake 350°F 1 hr

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup ground pecans
  • 2 teaspoons rum extract
Chocolate-Rum Glaze
  • 4 squares (1 ounce each) white or semisweet chocolate, chopped
  • 1 teaspoon rum extract
  • 2 tablespoons heavy cream
  • 1/4 cup pecans, finely chopped

Make It

1. Heat oven to 350 degrees F. In large bowl, beat butter, sugar, egg and salt until fluffy, 3 minutes. On low speed, beat in flour until smooth; stir in pecans and rum extract.

2. Put dough into a cookie press fitted with a 1-inch sawtooth ribbon disc. Press out long strips on baking sheets. With floured knife, score strips crosswise every 1 1/2 inches.

3. Bake at 350 degrees F until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.

Glaze

4. In small glass bowl, microwave chocolate at 100% power 1 to 1 1/2 minutes; stir until smooth. Stir in extract and cream. Dip end of each cookie in chocolate; place on wax-paper-lined baking sheet. Sprinkle with pecans. Let stand at room temp or refrigerate to set.

Nutrition Facts

Servings Per Recipe: 66; Amount Per Serving: cal. (kcal): 71, Fat, total (g): 4, chol. (mg): 11, sat. fat (g): 2, carb. (g): 7, fiber (g): 1, pro. (g): 1, sodium (mg): 20, Percent Daily Values are based on a 2,000 calorie diet.