Nut cookies

Nut cookies

10 a dag of shelled hazelnuts, 14 a dag of butter, 10 a dag of flour, 8 day of sugar, 2 flat spoons of cocoa, spoon of rum, pinch of salt *

Adornment: black or red currant jelly, frosting with a few spoons of powdered sugar and lemon juice, spoon of rum

Put the shelled nuts on the baking tray on the tray 5 min. to a very preheated oven. After this time, pour them onto a piece of clean gauze, remove the darkness from the hands by shaking and turning, hardly digestible husk, then grind in a food processor. Pour the ground on the pastry board, add flour, sugar, butter, cocoa, rum and a pinch of salt. Knead the dough and put it on the ground floor of the refrigerator, to "rest” through 30 min. Roll out the cooled dough evenly, place on a greased baking sheet and bake at approx. 180° by 20 min. After removing from the oven, cover the still hot ones with a thin layer of jelly and wait until it cools down. Divide the cooled dough crosswise in half, cover with icing of powdered sugar grated with lemon juice and rum, then put both halves together like this, so that the top one has frosting on top. Cut the folded cake into narrow strips, which break into small neat triangles. When the frosting is well dry, Put the cookies into a tin box, where they can lie down without changing their taste 2 weeks.