Cinnamon Lace Cookies

INSTRUCTIONS FOR COOKIES

• 1
  Mix all the ingredients into a smooth dough. Cover with plastic wrap and refrigerate for 30 – 60 minutes to firm up.
• 2
  Lightly flour your work surface and roll out the dough to a thickness of about 4 mm. If you have an embossed rolling pin, use it for the final rolling. Alternatively, if you have a crocheted lace doily, place it on the dough (you can lightly flour it before placing) and press it into the dough with a regular rolling pin, then gently remove the doily.
• 3
  Cut out cookies with your chosen shape cutter, place them on a baking sheet lined with parchment paper, and refrigerate the entire sheet for 30 minutes.
• 4
  Preheat the oven to 185 degrees and bake the cookies for 8 – 10 minutes (until light golden).
• 5
  Let cool on the sheet and then remove. You can store them in a sealed box.
• 6
  You can join the cookies with your favorite filling. Suitable options are plum jam, a tangy marmalade, or a chocolate filling, such as the following coffee-rum one.

INSTRUCTIONS FOR FILLING

• 1
  Place the chocolate in a bowl or the container of an immersion blender. In a saucepan, bring the cream and coffee to a boil. Remove from heat and add the rum. Pour over the chocolate and let stand for a minute. Then stir and blend with an immersion blender. Cover with plastic wrap touching the surface and refrigerate until it reaches a creamy consistency (the filling should not be runny, or it will leak out of the cookies).
• 2
  Glue the cooled cookies together with the prepared filling. If you want to make the cookies even more interesting, create a border with the chocolate cream using a piping bag and leave the center empty. Fill it with another suitable filling (e.g., plum jam or marmalade). A piping bag will be a great help in this as well.