- 250 g softened butter
- 130 g powdered sugar
- finely grated zest of 1 organic lemon
- 1 pump BAM vanilla paste
- 2 bottle caps rum
- 1 egg (medium-sized)
- 360 g all purpose flour
- 5 g baking powder
Here is another recipe for delicious cookies that everyone loves. They are a bit more time consuming, but it definitely pays off! If you add a little more flour to the recipe, the dough can also be used in a cookie press. The cookies are flavored with rum and BAM vanilla paste, and covered with chocolate and roasted hazelnuts – coating, toppings and flavorings can be changed to your liking and if you want to prepare a chocolate version, simply replace some of the flour with cacao.
You can also try:
In the bowl of a standing mixer, beat the softened butter (for at least 7 minutes) at maximum speed using the whisk attachment, then add sugar and beat for further 5 minutes until fluffy.. Reduce the speed slightly and add the lemon zest, rum, vanilla paste and the egg. Mix until combined.
Replace the whisk with the paddle attachment. Gradually add the flour mixed with baking powder to the mixture by the spoonful.
Preheat the oven to 180 °C (350 °F). Fill a piping bag with a large star-sha- ped nozzle and pipe 4–5 cm rings on a baking tray lined with parchment paper. Refrigerate the baking tray with the dough for at least 20 minutes – it if very important that the cookies are baked well-chilled, otherwise, they will spread quite a bit during baking. Bake the cookies for about 9 minutes or until the edges turn golden brown. Since ovens vary, I advise you to test bake one cookie first to correctly determine the baking time.
Using a palette knife, transfer the baked cookies to a cooling rack allow to cool completely.
Decorate as desired.