Lime zest, mint and rum flavorings putthe mojito in these fun cookies.
Recipe: Mojito Jammies
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, coolbut 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 extractFilling: 3/4 cup mint jelly 1 tablespoon rum or water 1 teaspoon granulated sugar Confectioners sugar, for dusting
Combine the sugar and lime zest in a foodprocessor fitted with the metal blade or in a bowl with a woodenspoon. Add the salt and flour, mix to combine.
Add butter and cream cheese; mix untildough resembles coarse sand. Add egg yolk, rum (or vanilla) andmint extract. Mix until the dough clumps together. Transfer toa large mixing bowl and knead with your hands until it holdstogether in a ball. Divide dough into two disks, wrap in plasticwrap 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 bakingsheets with parchment paper or butter them evenly.
Working with one disk at a time, rollout the dough to 1/8-inch thickness between sheets of lightlyfloured wax or parchment paper. Slide the rolled dough, stillbetween sheets of paper, onto a baking sheet, and chill for 10to 20 minutes. Remove top paper, carefully turn over and removeremaining paper.
Using a 2 to 2 1/2-inch cookie cutter,cut the dough into shapes and place about 1 1/2 inches aparton the prepared baking sheets. Cut a hole out of the center ofhalf the cookies to make a window for the filling. Gather remainingdough scraps into a ball, reroll and cut into shapes. Do thisonly once.
Bake, rotating the baking sheet abouthalfway through, until lightly golden, 10 to 15 minutes. Thetop cookies with the cutout centers will bake more quickly. Letthe cookies cool on a wire rack.
Combine mint jelly, rum (or water) andsugar in a small saucepan over medium heat. Simmer for 2 to 3minutes, cool to room temperature.
Using a small strainer or sugar shaker,dust the top halves of the cookies (the ones with the holes inthe centers) with confectioners sugar. Place about 3/4teaspoon of mint jelly onto a cookie bottom, smearing it lightlyaround the whole cookie leaving a small mound in the center.Top with a sugar-dusted half.
Makes about 2 1/2 to 3 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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