Combine the cookie crumbs, water, 1 3/4 cups confectioners´ sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
Beat the 1/2 cup butter with 3/4 cup confectioners´ sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners´ sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.
3 1/3 cups vanilla wafer cookies, crushed
2 tablespoons water
1 3/4 cups confectioners´ sugar
1/3 cup butter, room temperature
1/4 cup rum
3 tablespoons unsweetened cocoa powder
1/2 cup butter, room temperature
3/4 cup confectioners´ sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
1 egg yolk
unsweetened cocoa powder, for dusting (optional)
confectioners´ sugar, for dusting (optional)
24 vanilla wafer cookies
Added by: Natália Martins
Consulted: 3137 X
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