Ingredients

The following ingredients have 4 Servings
  • 2 1/2 sticks butter
  • 5 oz powdered sugar
  • 1 1/4 cup finely ground almonds
  • 1 tablespoon rum extract
  • Pinch of salt
  • 10 oz cake flour
  • 1/2 cup strawberry jam
  • 1 cup chocolate chips
  • white chocolate to drizzle
  • Stand mixer with paddle
  • 2 " round cookie cutter
  • wax paper

Instruction

  • In the bowl of a stand mixer using the paddle attachment beat together butter and sugar.
  • Slowly add in the walnuts, rum extract and salt.
  • Gradually add in the flour.
  • Cover and refrigerate the dough until well-chilled, at least 1 hour.
  • Heat the oven to 350 F.
  • Prepare a baking sheet by lining it with wax paper.
  • Remove the dough from the refrigerator and break into 4. Use one-fourth of the dough and return the rest of the dough to the refrigerator so it stays chilled until rolling.
  • Dust with flour and roll each portion of the dough to the thickness of choice (I think a thinner cookie will end up a little more crunchy so if you want a softer cookie, roll the dough about 1/8" thick)
  • Cut out rounds using a 2" cookie cutter.
  • Place the rounds on the baking sheet and bake just until the edges start to brown, about 10 minutes.
  • Remove the cookies and cool on a rack.
  • When completely cooled, spoon about 1 teaspoon strawberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.
  • Keep in the fridge for 30 minutes.
  • Melt the chocolate chips in the microwave using a microwave-safe bowl; stir the chips every 15 seconds until melted. You can also melt the chocolate in a bain marie.
  • Dip the top of the sandwiches into chocolate and gently shake the excess. Place on a plate chocolate side up.
  • Melt the white chocolate and drizzle over sandwiches using a fork.
  • Store the cookies in a container and place in a cool place. They taste best the next day.