Viennese Punch Cookies

"What would a Christmas platter be without a cookie with a bit of rum? I LOVE sandwich cookies & was very happy to find these in The Washington Post. Adapted from "The Modern Baker," by Nick Malgieri. Store in a cool place in an airtight container, with the cookies between layers of wax paper, for up to 5 days. Freeze the un-iced, unfilled cookies for up to 2 months. ***note - Baked cookie dough scraps (see directions) are used in the filling & it was too difficult to enter them in the ingredients so read through the directions*****"
photo by a user photo by a user
Ready In:
1hr 5mins
24 sandwich cookies


  • For the dough

  • 16 tablespoons unsalted butter, at room temperature
  • 1 cup confectioners' sugar
  • 1 cup almonds, slivered, finely ground in the food processor (about 4 ounces)
  • 2 12 cups flour, plus more for the work surface (spoon flour into a dry-measure cup and level off)
  • For the filling

  • 13 cup apricot preserves, strained
  • 2 ounces semisweet chocolate, melted and slightly cooled
  • 2 tablespoons dark rum (may substitute strained apricot preserves, see headnote)
  • 2 teaspoons orange zest, finely grated
  • 2 teaspoons lemon zest, finely grated
  • For the icing

  • 2 cups confectioners' sugar, sifted after measuring
  • 2 tablespoons dark rum (may substitute strained apricot preserves, see headnote)
  • 2 teaspoons water
  • 1 drop liquid red food coloring


  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
  • For the dough: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until soft and light. Add the ground almonds and mix well.
  • Remove the bowl from the mixer and use a large spatula to incorporate the flour, mixing until the dough is smooth. Lightly flour a work surface and turn the dough out onto it; divide into 3 equal portions.
  • Lightly flour the dough, then gently roll it to about 3/8-inch thick. Use a plain round cookie cutter to cut out 2- to 2 1/2-inch cookies and place them, spaced 1 inch apart, on the prepared pans. Reserve the scraps from cutting the cookies in a bowl.
  • Roll and cut the remaining 2 pieces of dough, reserving the scraps from the rolling and cutting with the others. There should be 48 cookie rounds.
  • Bake the cookies for 7 to 8 minutes, until they are firm and dull-looking, rotating the baking sheets top to bottom and front to back 1/2 way through. (If you know that your oven gives strong bottom heat, use a third baking sheet to insulate the one on the lower rack.) Slide the parchment papers off the baking sheets to cool the cookies.
  • Arrange the dough scraps in a single layer on a parchment- or foil-lined baking sheet. While the cookie rounds are cooling, bake on the middle rack for 15 to 20 minutes, until firm, then cool the scraps on a wire rack.
  • For the filling: Break up the cooled scraps and place them in the bowl of a food processor. Pulse to grind coarsely. Add the preserves, melted chocolate, rum, and orange and lemon zests; pulse until the filling holds a soft shape.
  • To fill the cookies, turn 24 of the cookies over so that the flattest (bottom) sides are facing up. Spread a little less than 1 tablespoon of the filling on each cookie to within 1/8 inch of the edge. Top with the remaining cookies, placing them bottom side down on the filling and gently pressing the two cookies together.
  • For the icing: Combine the confectioners' sugar, rum, water and food coloring in a medium saucepan; stir until smooth. Place over low heat and cook for several minutes, until it is just lukewarm (about 110 degrees measured on an instant-read thermometer). Use a small offset spatula to spread a thin coat of the icing on top of each cookie. Let set completely before storing or serving.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br /> <br />Big whiskers - <br /> <br /> <br />For those of you who gave kind condolences - thank you so very much. <br /> <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
View Full Profile

Find More Recipes