Scale R&H® RichCreme® Cake Base, softened butter, sugar and all-purpose flour. Mix on low speed for 2 minutes. Add DDA® Whole Eggs and DDA® Rum Flavor. Mix for an additional 2 minutes. Roll dough into logs approximately 2-3” in diameter. Slice logs into cookie pucks approximately ½” thick. Lightly flatten pucks and lay on a lined 4x5” sheet pan. Scale R&H® Macaroon Cookie Mix acccording to bag directions. Pipe a ring of mix around the edge of each cookie puck, and fill the middle with Mi Panadería® Pineapple Filling.
325°F for 15-20 minutes. Cool.