These are a new addition to my Christmas repertoire and will return next year. The cookies are tender and the jam is a delicious partner for them.
300 grams butter, room temperature
150 grams sugar
1 Tbsp. rum (or vanilla)
100 grams cornstarch
400 grams flour
Mix about a cup of icing sugar with enough milk to make a spreading consistency.
Strawberry or raspberry jam for sandwiching the cookies together
Cream the butter and sugar together. Add the eggs and beat until fluffy. Add the rum. Combine the cornstarch and flour, and gently mix into the wet ingredients. Roll out, cut out one whole shape and one cookie with the middle cut out. Repeat for the rest of the dough.
Bake for about 8 minutes at 350 degrees F. Ice the top cookie (the one with the shape cut out of the middle). Let dry. Smear jam on the whole cookie and put the iced cookie on top.