Ingredients (~24 cookies)
For the Cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 teaspoon grated lemon zest
- 1 large egg
- 2 teaspoons dark rum
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped candied lemon peel
For the Rum Glaze
- 1/3 cup powdered sugar
- 2 teaspoons dark rum
Make the Cookie Dough
In a small bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the oils from the zest.
In the bowl of a stand mixer, cream the butter and lemon sugar on medium speed until the mixture is light and fluffy; this should take ~1-2 minutes.
Add the egg and beat until combined, then mix in the rum.
Sift the flour, baking powder, and cardamom directly into the mixer bowl. Mix on low speed until the dough just comes together. Do not overmix.
Fold in the chopped almonds and candied lemon peel on low speed until they are evenly distributed.
Chill and Bake the Cookies
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap the logs tightly in parchment paper or plastic wrap.
Chill the dough in the refrigerator for at least 2 hours, or until firm.
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.
Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
Bake for ~7-8 minutes. The cookies will not look fully baked, but they will set as they cool.
Let the cookies cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
Glaze the Cookies
In a small bowl, whisk together the powdered sugar and rum until a smooth glaze forms.
If it’s too thick, add a few more drops of rum. If it’s too thin, add more powdered sugar.
Drizzle the glaze over the cooled cookies. Let the glaze set before storing.
Rum Refrigerator Cookies
Ingredients
For the Cookies
- 3/4 cup unsalted butter 1 1/2 sticks, room temperature
- 3/4 cup granulated sugar
- 3/4 teaspoon grated lemon zest
- 1 large egg
- 2 teaspoons dark rum
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/4 cup finely chopped almonds
- 1/4 cup finely chopped candied lemon peel
For the Rum Glaze
- 1/3 cup powdered sugar
- 2 teaspoons dark rum
Instructions
- Mix lemon zest with sugar, rubbing together to release oils.
- Beat butter and lemon sugar until light and fluffy, about 2 minutes.
- Mix in egg and rum until combined.
- Sift flour, baking powder, and cardamom into bowl. Mix on low until just combined.
- Fold in almonds and candied lemon peel.
- Shape dough into two 2-inch diameter logs. Wrap tightly.
- Chill logs for 2 hours until firm.
- Preheat oven to 350F. Line baking sheet with parchment.
- Slice logs into 1/4-inch rounds. Place on baking sheet.
- Bake 7-8 minutes until edges are set but centers look slightly underbaked.
- Cool on sheet 2 minutes, then transfer to wire rack.
- Whisk powdered sugar and rum for glaze until smooth.
- Drizzle glaze over cooled cookies. Let set.
