Name: Viennese Punch Cookies
Cuisine: International
Ingredients: For the dough; 16 tablespoons unsalted butter, at room temperature; 1 cup confectioners' sugar; 1 cup almonds, slivered, finely ground in the food processor (about 4 ounces); 2 1/2 cups flour, plus more for the work surface (spoon flour into a dry-measure cup and level off); For the filling; 1/3 cup apricot preserves, strained; 2 ounces semisweet chocolate, melted and slightly cooled; 2 tablespoons dark rum (may substitute strained apricot preserves, see headnote); 2 teaspoons orange zest, finely grated; 2 teaspoons lemon zest, finely grated; For the icing; 2 cups confectioners' sugar, sifted after measuring; 2 tablespoons dark rum (may substitute strained apricot preserves, see headnote); 2 teaspoons water; 1 drop liquid red food coloring

Ingredients

For the dough

16 tablespoons unsalted butter, at room temperature

1 cup confectioners' sugar

1 cup almonds, slivered, finely ground in the food processor (about 4 ounces)

2 1/2 cups flour, plus more for the work surface (spoon flour into a dry-measure cup and level off)

For the filling

1/3 cup apricot preserves, strained

2 ounces semisweet chocolate, melted and slightly cooled

2 tablespoons dark rum (may substitute strained apricot preserves, see headnote)

Method

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1.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or aluminum foil. For the dough: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until soft and light. Add the ground almonds and mix well. Remove the bowl from the mixer and use a large spatula to incorporate the flour, mixing until the dough is smooth. Lightly flour a work surface and turn the dough out onto it; divide into 3 equal portions. Lightly flour the dough, then gently roll it to about 3/8-inch thick. Use a plain round cookie cutter to cut out 2- to 2 1/2-inch cookies and place them, spaced 1 inch apart, on the prepared pans. Reserve the scraps from cutting the cookies in a bowl. Roll and cut the remaining 2 pieces of dough, reserving the scraps from the rolling and cutting with the others. There should be 48 cookie rounds. Bake the cookies for 7 to 8 minutes, until they are firm and dull-looking, rotating the baking sheets top to bottom and front to back 1/2 way through. (If you know that your oven gives strong bottom heat, use a third baking sheet to insulate the one on the lower rack.) Slide the parchment papers off the baking sheets to cool the cookies. Arrange the dough scraps in a single layer on a parchment- or foil-lined baking sheet. While the cookie rounds are cooling, bake on the middle rack for 15 to 20 minutes, until firm, then cool the scraps on a wire rack. For the filling: Break up the cooled scraps and place them in the bowl of a food processor. Pulse to grind coarsely. Add the preserves, melted chocolate, rum, and orange and lemon zests; pulse until the filling holds a soft shape. To fill the cookies, turn 24 of the cookies over so that the flattest (bottom) sides are facing up. Spread a little less than 1 tablespoon of the filling on each cookie to within 1/8 inch of the edge. Top with the remaining cookies,

Viennese Punch Cookies

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