- 3/4 cup sugar
- 1 tablespoon lightly packed grated lime zest
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, cool but not too firm
- 2 tablespoons cream cheese
- 1 large egg yolk
- 2 teaspoons rum (or 1 1/2 teaspoons pure vanilla extract)
- 1/4 teaspoon peppermint extract
- 3/4 cup mint jelly
- 1 tablespoon rum or water
- 1 teaspoon sugar
- Confectioners’ sugar, for dusting
- Combine the sugar and lime zest in a food processor fitted with the metal
blade or in a bowl with a wooden spoon. Add the salt and flour, mix to combine.
- Add butter and cream cheese; mix until dough resembles coarse sand.
- Add egg yolk, rum (or vanilla) and mint extract. Mix until the dough clumps
- Transfer to a large mixing bowl and knead with your hands until it holds
together in a ball. Divide dough into two disks, wrap in plastic wrap and refrigerate
for 20 to 30 minutes.
- Preheat the oven to 350 degrees F with the oven racks in the upper and lower
- Line two baking sheets with parchment paper or butter them evenly.
- Working with one disk at a time, roll out the dough to 1/8-inch thickness
between sheets of lightly floured wax or parchment paper. Slide the rolled dough,
still between sheets of paper, onto a baking sheet, and chill for 10 to 20 minutes.
Remove top paper, carefully turn over and remove remaining paper.
- Using a 2- to 2 1/2-inch cookie cutter, cut the dough into shapes and place
about 1 1/2 inches apart on the prepared baking sheets. Cut a hole out of the
center of half the cookies to make a window for the filling. Gather remaining
dough scraps into a ball, reroll and cut into shapes. Do this only once.
- Bake, rotating the baking sheet about halfway through, until lightly golden,
10 to 15 minutes. The top cookies with the cutout centers will bake more quickly.
- Let the cookies cool on a wire rack.
- Combine mint jelly, rum (or water) and sugar in a small saucepan over medium
heat. Simmer for 2 to 3 minutes, cool to room temperature.
- Using a small strainer or sugar shaker, dust the top halves of the cookies
(the ones with the holes in the centers) with confectioners’ sugar.
- Place about 3/4 teaspoon of mint jelly onto a cookie bottom, smearing it
lightly around the whole cookie leaving a small mound in the center.
- Top with a sugar-dusted half.
Yield: 2 dozen
Reprinted with permission from the Wisconsin Milk Marketing Board.