Ingredients
1 cup butter, softened3/4 cup confectioners’ sugar2 teaspoons rum extract1/2 teaspoon salt2 cups all-purpose flour1 package (8 ounces) brickle toffee bitsICING:1/3 cup butter, cubed2 cups confectioners’ sugar1/2 teaspoon rum extract2 to 3 tablespoons 2% milk
Preparation
Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets.
Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners’ sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.
