INGREDIENTS

INSTRUCTIONS

Into a bowl sift together the flour and the confectioners' sugar, add the
butter, and blend the mixture until it resembles meal. In a small bowl
whisk together the egg yolk, the ice water, and the rum, add the mixture to
the flour mixture, and combine the mixture until it forms a dough. On a
work surface knead the dough with the heel of a hand for a few seconds to
distribute the fat evenly and form it into a ball. Dust the dough with
flour and chill it, wrapped in wax paper, for 30 minutes.
Halve the dough, on a floured surface roll out 1 of the halves 1/8 inch
thick, and cut it into rounds with a 1 1/2-inch scalloped cutter. Gather
the scraps together, reroll them, and cut out more rounds. Roll out the
remaining half of the dough 1/8 inch thick and cut out more rounds in the
same manner. Cut out the centers of half the rounds with a 1/2-inch plain
round cutter to form rings. Bake the rounds and rings in batches on greased
baking sheets in the middle of a preheated 325F. oven for 12 minutes, or
until they are faintly golden. Transfer the cookies with a metal spatula to
racks and let them cool.
Spread the bottom of each round lightly with some of the jam and top it
with one of the rings. Drop a scant 1/4 teaspoon of the remaining jam in
the center of each cookie and let the cookies stand on the racks for 1
hour.
Makes about 80 cookies.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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