Rumherzen

A traditional German christmas cookie that has a buttery rum and almond flavoring. They look simple but taste like a warm Christmas on a cold snowy day. Store in an airtight container for up to 1 week.

• Preparation Time: 35 mins
• Cooking Time: 8 mins
• Total Time: 43 mins
• Calories: 119 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 4 cups all-purpose flour
• ½ teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 cup confectioners' sugar
• 3 tablespoons rum
• 1 cup finely ground almonds
• 9 tablespoons butter, cut into small pieces
• 1 (1 ounce) bottle rum flavored extract
• 1 teaspoon hot water, or more as needed
• 48 blanched almond halves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Step 2

Sift 4 cups plus 2 tablespoons flour and baking powder onto a pastry board.

Step 3

Make a well in the center of the flour mixture; add white sugar, almonds, eggs, and rum. Mix in flour from the sides of the well to form a thick paste. Drop butter pieces into the flour. Knead dough, starting from the middle, until firm and smooth.

Step 4

Roll out dough to 1/8-inch thickness on a floured work surface. Cut into shapes using 3-inch cookie cutters. Transfer to the prepared baking sheets using a spatula.

Step 5

Bake in the preheated oven until edges are golden, 8 to 12 minutes. Transfer to wire racks to cool slightly, about 5 minutes.

Step 6

Mix confectioners' sugar, rum flavoring, and water together in a bowl to make icing. Spread icing over warm cookies. Place 1 almond half on top of each cookie.