Lime zest, mint and rum flavorings put the mojito in these fun sandwich cookies.
3/4 cup granulated 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 tablespoon cream cheese
1 large egg yolk
2 teaspoon rum (or 1 1/2 teaspoon pure vanilla extract)
1/4 teaspoon peppermint extract
3/4 cup mint jelly
1 tablespoon rum or water
1 teaspoon granulated sugar
Powdered 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 together. 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 350ºF (175ºC) with the oven racks in the upper and lower thirds. 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 powdered 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 powdered sugar-dusted half.
Makes 2 1/2 to 3 dozen sandwich cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.