John Myers
Ingredients for 1 servings:
- 400 g flour
- 1 pinch of salt
- 200 g sugar
- 165 g ground walnuts
- 200 g butter
- 1 tbsp rum
- 1 egg(s)
- e.g. jam
- 250 g icing sugar (orange or quince marmalade)
- 2 tbsp rum
- 2 tbsp water, hot
- e.g. walnuts (halves)
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes
makes about 60 pieces
Sift the flour onto the worktop and make a well. Sprinkle the salt, sugar, and ground walnuts around the edge. Place the butter in pieces around the edge. Add 1 tablespoon of rum and the egg to the well. Starting in the center, knead everything into a smooth shortcrust pastry and chill for about 30 minutes. Then roll out to about 1/2 cm thick. Cut out cookies using a round cookie cutter (about 3.5 cm). Bake on a baking sheet lined with baking paper for about 10 minutes at 220°C (top/bottom heat). Let the cookies cool. Spread half of the cookies with jam (I always use homemade quince jam), then place a second cookie on top. Glaze with powdered sugar, rum, and water and immediately decorate each with a walnut half.
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