Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 155.
Fragile and dainty, these are small (about the size of a quarter) cookie sandwiches. They are extremely buttery and almost melt in your mouth.
The dough is soft and very easy to work with. You can freeze a portion of the dough to make a batch of them at a later date.
The recipe originates from Chris Gargone at Remi, an Italian restaurant in New York City.
1/2 cup old-fashioned oatmeal (to use when shaping the dough)
1 cup plus 1 TBS sifted unbleached flour
1 cup plus 1 TBS strained cornstarch
1 cup plus 1 TBS confectioners sugar
8 oz. (2 sticks) unsalted butter
Pinch of salt
1 tsp vanilla extract
|Place the oatmeal in a food processor fitted with a metal chopping blade. Pulse several times until the oatmeal is powdery. Set aside.|
|Cut the dough in half (you can freeze the other half if you'd like to make more cookies later). Spread the oatmeal over a large board.|
|Form the dough into an oblong tube. Use both hands and roll the dough gently back and forth until you have it about 11 inches long and 1 1/4 inches in diameter.|
|The dough should be chilled in the refrigerator for one hour (or longer) before baking.|
|Use a sharp knife to slice the dough into 1/8 inch slices. Place the slices on the lined cookie sheets(s).|
3 oz. (3/4 stick) unsalted butter, softened
1/4 tsp vanilla extract
1/4 tsp dark rum
2 tsp heavy cream
1/2 cup confectioners sugar
|Beat the butter until soft. Beat in the vanilla, rum and heavy cream. |
Then beat in the confectioners sugar.
|Place a small dab of the buttercream on the bottom of one cookie. Do not spread it to the edges, just about 1/4 tsp in the center.|
|Place another cookie over it and press gently (they are fragile!) together. Place in the refrigerator briefly, only enough the harden the filling. Leftover filling can be stored in the refrigerator for future use. Store in an airtight container.|