See Recipe ID: 985593 for the Butter Cream. Use as many raisins as desired (but I generally use about 35 to 60).
Sift the cake flour and almond powder into a bowl, add sugar, and mix together.
Add butter to the mixture. Wear disposable gloves to keep your hands from getting messy, and knead the mixture well.
Add an egg yolk to the mixture from Step 2. Sprinkle in the flour, and knead together into one mass (optionally add vanilla oil).
Wrap in plastic wrap and refrigerate for about 2 hours You can make this dough the day before.
Sandwich the dough between sheets of plastic wrap. Roll out with a rolling pin to about 3 mm thick.
Cut out into any shapes you like, and bake for about 12 minutes at 180°C (preheat the oven beforehand).
Soak the raisins in enough rum (not listed in the ingredients) to cover them. Since I typically use about 3 to 5 raisins in use sandwich, I prepare around 35-60 raisins to begin with.
Spread a generous portion of buttercream on 2 cookies with 3-5 raisins to make the cookie sandwiches.
They are done once you let them sit in the fridge until the buttercream settles properly.
Story Behind this Recipe
I bought a lot of rum soaked raisins, which I plan to use it in various recipes. This time I made delicious crunchy cookies with lots of rum raisin butter sandwiched in between.
I used a soft whipped type of butter, but you can use any butter you like. Adjust the amount of granulated sugar to your liking. It is better to chill the buttercream in the refrigerator before spreading it on the cookies. You can also knead the rum soaked raisins into the buttercream before spreading it on the cookies.