These punch cookies are an adults-only Christmas treat: a juicy almond filling with a generous amount of rum, topped with pink glaze. They contain rum (about 100 ml / 1/3 cup plus 1 tablespoon for the whole batch) and are not suitable for children.
This is a grown-up version of linzer cookies, with the rich flavor of punch cake squares in a bite-sized cookie. Have your rum ready.
Quick Overview
- What it is: A cross between a linzer cookie and a juicy rum punch slice.
- Key trick: Dip the top rounds in the glaze before assembling for a polished look.
- Flavor: Strongly rum, sweet and almondy.
- Contains alcohol: The filling is made with rum and is not cooked.
At a Glance
- Prep time: 30 min
- Baking time: 10 min
- Servings: about 40 cookies (depending on size)
- Difficulty: Medium
- Trend: Christmas sandwich cookies
Ingredients
(US cups, with grams and milliliters in brackets)
For the dough
- 3 1/3 cups (420 g) all-purpose flour
- 1 cup plus 2 tablespoons (250 g) butter, cold, cubed, straight from the refrigerator
- 1 cup plus 2 tablespoons (140 g) powdered sugar, gives a finer texture; granulated sugar also works
- 1 egg yolk, from a medium egg
For the rum filling
- 3 cups (300 g) ground almonds, preferably blanched
- 5 tablespoons smooth apricot jam, no chunks
- 1/3 cup plus 1 tablespoon (100 ml) rum, about 40% alcohol; Czech-style tuzemák or dark rum
To finish
- 1 2/3 cups (400 ml) ready-made pink rum-punch glaze, or a homemade glaze, see FAQ
Flour note: the original uses a Central European type T650 or 00 flour. In the US, regular all-purpose flour works.
Instructions
- Heat the oven to 350°F (180°C) (convection/fan). Line baking sheets with parchment paper.
- In a bowl or food processor, combine the flour, sugar, cold cubed butter and egg yolk. Work into a smooth dough. Work quickly so the butter does not melt from the heat of your hands.
- Roll the dough out on a floured surface to a thickness of about 1/8 inch (3–4 mm). Cut out circles (an even number).
- Bake for about 10 minutes, until the edges turn a light golden color. Let them cool completely on a flat surface.
- While the circles cool, make the filling: In a bowl, mix the ground almonds with the apricot jam. Add the rum gradually until you have a thick but spreadable mixture (it should not run!).
- The trick for a perfect finish: Warm the punch glaze. First dip only the empty top circles into it (face down) and let them set on a wire rack.
- Spoon a mound of rum filling onto the bottom circles. Cover each with a set glazed top circle and press gently.
Video Recipe
Tips for Perfect Rum Punch Sandwich Cookies
- These cookies are best aged. Bake them at least 2–3 days before serving so the moisture from the rum and jam moves into the dough. They will melt in your mouth.
- If the dough crumbles while you roll it (this depends on how absorbent your flour is), add 1 tablespoon of ice-cold water. It comes together right away.
Variations
- Walnut version: If you do not like almonds, use ground walnuts. The flavor will be earthier and more traditional.
- Alcohol-free: Replace the rum in the filling with orange juice and a few drops of rum extract, and use an alcohol-free glaze. Check the label of any ready-made glaze.
Frequently Asked Questions (FAQ)
Can I use a different glaze? Yes. If you cannot find a ready-made pink punch glaze, you can mix powdered sugar with hot water, rum and a drop of red food coloring.
How long do they keep? In an airtight container in a cool place they keep for up to 3 weeks.
Serve with coffee or Christmas punch. They are rich, sweet and very indulgent.
The recipe is based on a version by Himmlisch, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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