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Rum Raisin Butter Sandwich Cookies

Delightful cookies combining rum-soaked raisins and creamy white chocolate, perfect for dessert lovers seeking a healthier option.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 stick 114 g unsalted butter Provides a rich, creamy base.
  • 1/2 cup 60 g powdered sugar Adds delicate sweetness.
  • 2 tsp 10 g fine white sugar Enhances overall sweetness.
  • 1/4 cup 52 g fine almond flour Gives a nutty flavor.
  • 2 large egg yolks (36 g) Provides richness and binds the dough.
  • 2 tsp 10 ml heavy cream or milk Adds moisture.
  • 1 tsp 5 ml vanilla extract Enhances flavor profile.
  • 1 1/2 cup 188 g cake flour Creates a light texture.
  • 1 tsp 4 g baking powder Helps cookies rise.
  • 1 cup 115 g unsweetened raisins Provides natural sweetness.
For the Rum Soaking Mixture
  • 1/2 cup 100 ml water Used to soak the raisins.
  • 3-4 tbsp 37-50 g granulated white sugar Sweetens the rum-soaked raisins.
  • 2 tbsp 30 ml rum Infuses the raisins.
For the Filling
  • 1/2 stick 57 g unsalted butter For a creamy texture.
  • 1/2 stick 57 g salted butter Balances sweetness.
  • 1 bar 114 g white chocolate Provides a sweet, creamy filling.
  • 1 cup 115 g rum raisins Critical ingredient for filling.
  • 1 tsp 5 ml optional rum For a stronger flavor.

Method
 

Preparation
  1. In a microwave-safe bowl, combine the raisins, water, and granulated white sugar. Microwave on high for about 30 seconds to 1 minute until warm and sugar is dissolved. Stir in the rum and mix well. Cover and let soak overnight.
  2. In a stand mixer, cream the unsalted butter with the powdered sugar and fine white sugar on medium speed until light and fluffy for about 2-3 minutes.
  3. Add egg yolks, heavy cream or milk, and vanilla extract to the mixture. Mix until incorporated.
  4. Mix almond flour and baking powder until combined. Sift in cake flour and mix on low speed until just combined.
  5. Roll out the dough between two sheets of parchment paper to about 3-4 mm thick. Refrigerate overnight or freeze for at least 1 hour.
Baking
  1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. Trim dough edges and cut into 40 rectangles, each about 8.5 cm by 3.5 cm.
  3. Bake for 14-16 minutes until golden brown and firm. Cool on a wire rack.
Filling
  1. Melt white chocolate over a double boiler or microwave until smooth, then let cool slightly.
  2. Beat the room-temperature unsalted butter until smooth. Gradually add the cooled white chocolate and mix well. Stir in soaked rum raisins and optional rum.
Assembly
  1. Spread the filling on one cookie and top with another to form a sandwich. Refrigerate for at least 30 minutes to firm up.

Notes

For a healthier version, use sugar substitutes. These cookies are great for meal prep and can be stored in an airtight container for up to 5 days.