Christmas Baking
Rum Punch Sandwich Cookies: Almond-Apricot Filling Between Buttery Rounds Under a Pink Glaze
Buttery sandwich cookies filled with rum, ground almonds and apricot jam, finished with pink punch glaze. Contains rum.
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.
- 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.
- 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.