Cinnamon Lace Cookies

INSTRUCTIONS FOR COOKIES

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

INSTRUCTIONS FOR FILLING

• 1
  Place the chocolate in a bowl or an immersion blender container. In a saucepan, bring the cream and coffee to a boil. Remove from heat and pour in the rum. Pour over the chocolate and let stand for a minute. Then stir and blend with an immersion blender. Cover with cling film, touching the surface, and refrigerate to firm up to a creamy consistency (the filling must not be runny, otherwise it will leak out of the cookies).
• 2
  Assemble the cooled cookies with the prepared filling. If you want to make the cookies even more interesting, use a piping bag to create a border with the chocolate cream, leaving the center empty. Fill the center with another suitable filling (e.g., plum jam or marmalade). A piping bag will also be very helpful for this.