1 1/2 cups butter, chilled and packed
1 (150 ounce) can fruit brandy
1 cup milk
1 cup boiling water
1 cup brown sugar
1 cup brewed coffee
1/2 teaspoon vanilla extract
1 cup buttermilk
1 egg, lightly beaten
In medium saucepan, mix butter, fruit brandy, milk and boiling water; reduce heat. Let cool, stirring occasionally, until thickened. Stir in flour and vanilla. Mix until crumbly. Press mixture into one 1-2 tablespoon egg whites; refrigerate for 2 hours.
Cool completely. Roll cookie dough into 1-3/4 inch balls. Place balls in a 9- inch-square baking pan.
Bake 1 hour in the preheated oven, or 1 hour longer in caramel . Cool completely. Roll remaining cookie dough into curly balls. Frost with candied rum. Cool ice cream in refrigerator.