Butter-rum Ribbons

Butter-rum Ribbons
Makes 66
Prep 15 m
Bake 60 m


Chocolate-Rum Glaze


  1. 1 of 3 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. 2 of 3 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. 3 of 3 Bake at 350 degrees F until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.


  1. 1 of 1 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 Information for Butter-rum Ribbons
Servings Per Recipe: 66
Per Serving: 1 g fiber, 20 mg sodium, 71 kcal cal., 1 g pro., 7 g carb., 4 g Fat, total, 11 mg chol., 2 g sat. fat