Islands
I usually make these cookies before the holidays because they hold up well and can be filled and glazed even a few days later. I've known the recipe for a long time, and my daughter always asks for them, especially when it comes to buttery chocolate desserts. They are not complicated at all; they just require a bit of organization for the cooling and assembly stages.
Quick Info
Total time: about 2 hours (not including dough cooling time)
Actual preparation time: 30-40 minutes
Chilling time: 1-2 hours for the dough
Baking time: about 10-12 minutes per batch
Servings: depends on the size of the cutter, but generally yields 25-30 assembled cookies (i.e., 50-60 halves)
Difficulty: medium
Recipe type: holiday cookies, homemade dessert
Ingredients
For the cookies:
- 270 g flour
- 140 g butter
- 1-2 tablespoons sour cream
- 70 g sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1/4 teaspoon baking soda
- 1 teaspoon vinegar
- 1/4 teaspoon salt
For the filling:
- 200 g butter, at room temperature
- 200 g powdered sugar
- 2 tablespoons cocoa powder
- 1 tablespoon rum or 1 teaspoon rum extract
For the glaze:
- 200 g dark chocolate
- 3-4 tablespoons heavy cream
Instructions
1. In a large bowl, combine the flour, cut-up butter, sugar, sour cream, vanilla extract, egg, baking soda (which I activate with vinegar right above the bowl), and salt. Mix by hand or with a paddle mixer until a smooth dough forms. It shouldn't be over-kneaded, just enough to come together.
2. Wrap the dough in plastic wrap and refrigerate for 1-2 hours. It's important to chill it; otherwise, the cookies will spread too much while baking and won’t hold their shape.
3. After chilling, take the dough out and roll it out on a lightly floured surface. The sheet should be about 3 mm thick. If it’s too soft, I put it back in the fridge for a bit. Cut out round shapes with a glass or whatever I have on hand.
4. Place the cookies on a baking sheet lined with parchment paper, leaving some space between them. Bake at 190°C in a preheated oven for 10-12 minutes, until they turn golden at the edges. I don’t let them brown too much. I take the tray out and let the cookies cool completely.
5. For the filling, I place the room temperature butter in a bowl and beat it with a mixer until fluffy. Gradually add the powdered sugar, then the cocoa, and finally the rum. Mix until everything is smooth.
6. Once the cookies are completely cool, I spread the filling on half of them using a teaspoon or a piping bag, depending on how I want them to look. I cover them with the other cookies and press gently.
7. For the glaze, I break the chocolate into pieces, place it in a bowl with the heavy cream, and melt it over a double boiler, stirring until it comes together. I glaze each filled cookie and let them sit on a rack or parchment paper to set.
Why I make this recipe often
They keep very well in metal tins and stay soft even for a week. I can make them ahead of time, which helps when I have a lot to prepare for the holidays. The filling and glaze make them more special than regular cookies, but assembling them doesn’t take long. They are a great option when I want something homemade without complicated ingredients.
Tips and Variations
Tips
- If the dough is sticky after chilling, I sprinkle a little more flour on the surface.
- Don’t overbake the cookies, or they will become hard after cooling.
- The filling should only be placed on completely cooled cookies, so it doesn’t melt.
- The chocolate glaze sets fairly quickly, so I work with the cookies one at a time.
Substitutions
- If I don’t have rum, I can use rum extract or leave the filling just with vanilla.
- Heavy cream can be replaced with whipping cream if I don’t have anything else.
Variations
- I can also use different cookie shapes, not just round.
- If I want, I can add a bit of grated orange zest to the filling for a fresher taste.
- Milk chocolate can also be used for the glaze for those who prefer it over dark chocolate.
Serving Ideas
They are great on cookie platters or with coffee. If I make them for the holidays, I arrange them in boxes with parchment paper between the layers.
Frequently Asked Questions
1. How long can I keep them before filling?
Plain cookies, without filling or glaze, keep very well for 5-7 days in a sealed container. Once filled, it’s best to consume them within 2-3 days.
2. Can I freeze the cookies?
The dough can be frozen, but baked and filled cookies won’t have the same texture after thawing.
3. What do I do if I don’t have a double boiler for the glaze?
I can melt the chocolate with cream in the microwave, carefully stirring every 10-15 seconds, but I don’t let it go too long to avoid burning.
4. Can they be made without the filling, as plain cookies?
Yes, they can also be served without filling or glaze, but then they resemble classic butter cookies.
5. Can I reduce the sugar in the filling?
You can slightly adjust the sugar, but if you reduce it too much, the filling won’t be as firm.
Nutritional Values
Estimation for one assembled cookie (with filling and glaze), at an average serving size:
Calories: 140-160 kcal
Fat: 9-10 g
Carbohydrates: 15-17 g
Protein: 2 g
These are approximate values and may vary depending on the size of the cookies and the thickness of the filling and glaze.
Storage and Reheating
Plain cookies keep well for 5-7 days at room temperature in metal or plastic containers in a cool place. After filling and glazing, I prefer to keep them in the fridge if it’s warm, or in a cool place, still in a sealed container. I do not recommend reheating, as the filling and glaze will melt. If I make them in advance, I assemble them with filling and glaze only on the day or the day before serving.
Ingredients: Ingredients for cookies: 270 g flour 140 g butter 1-2 tablespoons sour cream 70 g sugar 1 tablespoon vanilla extract 1 egg 1/4 teaspoon baking soda 1 teaspoon vinegar 1/4 teaspoon salt Ingredients for cream: 200 g heavy butter 200 g powdered sugar 2 tablespoons cocoa 1 tablespoon rum or 1 teaspoon rum essence Ingredients for glaze: 200 g dark chocolate 3-4 tablespoons liquid cream
