Mojito Jammies

Mojito Jammies

prep time

minutes
cook time

minute
servings
2
dozen

Ingredients















Cooking Instructions

1

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.


2

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.


3

Heat oven to 350ºF with the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper or butter them evenly.


4

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.


5

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.


6

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.


7

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.


8

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 sugar-dusted half.


Ingredients















Cooking Instructions

1

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.


2

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.


3

Heat oven to 350ºF with the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper or butter them evenly.


4

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.


5

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.


6

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.


7

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.


8

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 sugar-dusted half.


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Tagged in: Cookie Cream Cheese

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