BUTTER-RUM SANDWICH COOKIES

Steps:

• COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade.
• Cover and process until the pecans are very finely chopped, 45-60 seconds.
• Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes.
• Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes).
• Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface.
• Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape.
• Wrap each half in plastic wrap; refrigerate until firm, about 2 hours.
• Preheat oven to 375°F.
• Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets.
• Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown.
• Transfer cookies to wire racks and cool completely.
• Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow.
• Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency.
• For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up.
• Squeeze together gently; repeat until all cookies have been assembled.