John Myers
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Christmas Cookies: Rum Taler
The perfect christmas cookies: rum taler recipe with a picture and simple step-by-step instructions.
for the dough:
- 300 g Flour
- 150 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Pc. Egg
- 150 g Butter
for filling and coating:
- 150 g Fruit jam, e.g. cherry or raspberry
- 250 g Powdered sugar
- 8 tbsp Rum
- First knead all ingredients for the dough with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap in cling film and put in the fridge for approx. 1 hour.
- Roll out the dough thinly on a floured work surface, approx. 2 mm. Cut out circles with a diameter of 5 cm and place on baking sheets lined with baking paper. Bake one after the other in the preheated oven at 200 degrees (or convection 175 degrees) for about 7 – 9 minutes on the middle rack. Take out and place on a wire rack with the baking paper to cool down.
- Stir the jam well and brush half of the cookies with it. Place the uncoated cookies on top and press them down lightly. Mix the powdered sugar and rum well. Brush the top of the cookies with it and let them dry.
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