For the dough
2 and 3/4 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup unsalted butter, at room temperature
1/2 cup chopped walnuts
1/2 cup granulated sugar
1 large egg
Margarine for greasing the baking sheet
For the filling
1/2 cup rosewater-flavored gelatin
4 to 5 tablespoons dark rum or enough to achieve a good consistency, for spreading
For the glaze
1 cup confectioner's sugar
3 tablespoons dark rum
35 walnut halves
For the dough
2 and 3/4 cups all-purpose flour
1 tablespoon active dry yeast
1/2 cup unsalted butter, at room temperature
1/2 cup chopped walnuts
1/2 cup granulated sugar
1 large egg
Margarine for greasing the baking sheet
For the filling
1/2 cup rosewater-flavored gelatin
4 to 5 tablespoons dark rum or enough to achieve a good consistency, for spreading
For the glaze
1 cup confectioner's sugar
3 tablespoons dark rum
35 walnut halves
Mix the dough by combining the flour, yeast, butter, chopped walnuts, granulated sugar, and egg
Knead well
Roll out the dough on a lightly floured surface with a rolling pin, to about 1/8 inch thickness
Cut out rounds of about 5 cm in diameter and bake in a preheated moderate oven (170°C) for 12-15 minutes
Remove from the baking sheet and let cool
Makes the filling by mixing the gelatin with dark rum, to achieve a consistent texture
Spread on some of the rounds and top with others, making a sandwich
Makes the glaze by combining confectioner's sugar and dark rum
Brush over the cookies
Garnish each one with a walnut half.
