This recipe for boozy chocolate cake moon cookies belongs to my all-time favorite Christmas Cookie recipes. These cherry-rum slices are wonderfully juicy and have a really nice rum aroma.

If you are interested in other Christmas Cookie recipes visit our blog post Antonias favorite Christmas Cookies collection.

How to make my favorite boozy chocolate cake moon cookies:

In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine. 

Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.

After baking spread 70ml of the rum evenly on top of the warm cake. 

For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.

How to best cut the half moon cookies

Using a round cutter or a glas (with thin glas walls) ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.

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Love, Antonia

Boozy Chocolate Cake Moon Cookies

5 from 11 votes

Recipe by Antonia Course: christmas cookies, festive dessertsCuisine: austrian

Servings

100

pieces

Prep time

40

minutes

Cooking time

12

minutes

Calories

40

kcal

This is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!

Cook Mode

Keep the screen of your device on

Ingredients

• 160 g 160 butter unsalted, soft

• 100 g 100 brown sugar

• 60 g 60 granulated sugar

• 1 pinch 1 salt

• 2 tsp 2 lemon zested

• 4 4 eggs

• 50 g 50 ground almonds

• 150 g 150 All Purpose flour

• 2 tbsp 2 dutch processed cocoa powder

• 140 ml 140 rum Mautner Kirschlikör Rum

• 250 g 250 confectioners sugar

• edible glitter powder

Directions

• Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.
• In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
• Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
• After baking spread 70ml of the rum evenly on top of the warm cake.
• For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
• Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
• Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.

Nutrition Facts

• Calories: 40kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 15mg
• Potassium: 12mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 49IU
• Vitamin C: 1mg
• Calcium: 4mg
• Iron: 1mg

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The post Boozy Chocolate Cake Moon Cookies appeared first on Two Sisters Living Life.

These Baileys Hazelnut Chocolate Shortbread Cookies are holiday perfection. The baileys liquor and vanilla extract give these cookies such a great deep flavor and dipped in chocolate are they just pure deliciousness. I found the recipe a long time ago in a Christmas cookie feature from “bake from scratch” and I always keep old magazines and never throw them away.

How to make Baileys Hazelnut Chocolate Shortbread Cookies

Ingredients:

• 1/2 cup toasted, chopped hazelnuts (85g)
• 2/3 cup granulated sugar (133g)
• 3/4 cup unsalted butter (170g) plus 2 Tbsp (30g)
• 2 tablespoon baileys liquor
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 3/4 cup all-purpose flour
• 8 ounces (225g) chopped semisweet chocolate

1.In a food processor pulse hazelnuts and sugar until finely ground.

2. In a bowl of a stand mixer beat butter and hazelnut sugar until creamy 3-4 minutes. Add baileys, vanilla and salt and combine. Add flour and beat until combined and dough starts to come together. Turn out dough and shape into disk and wrap in plastic wrap and refrigerate for 45 minutes.

3. Preheat oven to 180°C and line 2 baking sheets with parchment paper.

4.On a lightly floured surface roll dough to 6mm(1/4inch) thickness. Using a cookie cutter dipped in flour, cut dough, retooling scraps as needed. Place on prepared pan and sprinkle with granulated sugar. Refrigerate for 20 minutes.

5.Bake until lightly golden and tops and edges are set, for 14-16 minutes, rotating pans after 8 minutes. Let cool on pans for 5 minutes and the let cool completely on wire racks.

6. Melt chocolate over simmering water until glossy and smooth. Dip half of each cookie into chocolate and sprinkle with silver sprinkles, if desired.

If you enjoyed that recipe maybe you wanna try our Nina Fairy Kisses Christmas Cookies, one of my favorites!

Say hello to us on social media <3. You can connect with us on Pinterest, Facebook and Instagram !

Love, Antonia

The post Baileys Hazelnut Chocolate Shortbread Cookies appeared first on Two Sisters Living Life.