Rum-Raisin Sandwich Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 Rum Frosting -- (recipe follows) RUM FROSTING 2 cups powdered sugar 1/4 cup butter or margarine -- softened 1/4 teaspoon rum extract 2 tablespoons milk Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and cream of tartar. Stir in raisins. Divide dough in half. Shape each half into roll, 10 inches long. Wrap and refrigerate about 2 hours or until firm. Heat oven to 375º. Cut rolls into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Spread about 1 teaspoon frosting between bottoms of pairs of cookies. RUM FROSTING: Mix all ingredients until smooth and spreadable.
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