Rum Cookies

Ingredients

• 250 g flour
• 50 g ground pistachios (peeled)
• 100 g powdered sugar
• 0.5 untreated lemon (zest)
• 1 tsp vanilla essence
• 1 egg
• 20 ml rum
• 200 g cold butter
• flour (for working)
• 150 g powdered sugar
• 1 tsp lemon juice
• 1 tsp rum
• white and black chocolate sprinkles

Instructions

1. 1.

   Gather flour, pistachios, powdered sugar, lemon zest, and vanilla on a work surface. Add the beaten egg with rum to the center and distribute finely chopped butter around it. Cut everything through with a knife, then quickly knead into a smooth dough by hand. Add more flour or cold water if needed. Wrap in cling film and chill for about 1 hour.

2. 2.

   Preheat oven to 180°C fan. Line a baking tray with parchment paper.

3. 3.

   Roll the dough out to about 4 mm thickness on a floured surface. Cut small round cookies and place them on the tray. Bake for 10-12 minutes until light yellow.

4. 4.

   Carefully transfer the cookies onto a cooling rack and let them cool completely.

5. 5.

   For decoration, whisk powdered sugar with lemon juice and rum into a thin glaze. Brush over the cookies and sprinkle chocolate sprinkles; allow to set.