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
Prepare Cookie Dough
To make the sugar with lemon, put the granulated sugar and lemon zest into a small bowl and mix them together using your hands to release the natural lemon oil from the zest.
Use a stand mixer to cream butter with the sugar and lemon mixture on medium speed for about 1 to 2 minutes until light and fluffy.
Add in the egg and mix until blended. Add in the rum.
Using a fine mesh sieve, sift flour, baking powder, and ground cardamom directly into the bowl of the mixer. Mix on low speed until dough starts to form. Mix only enough to bring all ingredients together; do not over-mix.
Finally, add the chopped blanched almonds and chopped candied lemon peel and fold into the dough using the lowest speed setting, making sure all pieces are evenly distributed throughout the dough.
Refrigerate and Bake Cookies
Separate the cookie dough into two pieces and roll each segment into a log about 2 inches in diameter. Tightly wrap each log in parchment paper and/or plastic wrap.
Refrigerate the cookie dough for at least 2 hours or until firm.
Preheat your oven to 350°F when you wish to bake the cookies and prepare a cookie sheet with parchment paper.
After removing from the refrigerator, cut the cookie logs into 1/4-inch thick rounds and place on the prepared cookie sheet.
Bake for 7 to 8 minutes. The cookies will not look fully baked, but they will set as they cool.
Remove the cookies from the cookie sheet and allow to cool for 2 minutes before transferring to a wire rack to complete cooling.
Glaze the Cookies
Mix powdered sugar with rum in a small bowl to create a smooth glaze.
If necessary, adjust the consistency by adding more rum if your glaze is too thick, or add more powdered sugar if your glaze is too thin.
Drizzle the glaze over the cooled cookies and don’t store until the glaze has set.
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.
