Preparation

1 Preheat oven to 350°F. In bowl beat butter and sugar on high until light and fluffy, about 3 minutes. In small bowl whisk together flour, walnuts and cinnamon.

2 Stir flour mixture into butter until well blended. Divide dough into three pieces and shape into discs. Wrap well with plastic wrap and refrigerate until well chilled.

3 On a lightly floured surface, roll out each disc to 1/8-inch thickness

4 Using a 1-1/2 inch round fluted cookie cutter, cut dough into rounds. Use a small cutter to make holes in the center of half of the rounds.

5 Arrange on parchment-lined baking sheets about 1-inch apart and chill in fridge for 15 minutes.

6 Bake the cookies in the center of preheated oven, 1 sheet at a time, until cookies are pale golden, about 15 minutes.

7 Transfer to rack and let cool completely. Repeat with remaining dough. In bowl, whisk together icing sugar and rum.

8 Brush over cookies with cutouts and sprinkle with finely chopped walnuts. Spoon approximately 1 tsp of the jam onto the bottom side of the solid cookies.

9 Top with cutout cookies. Repeat with remaining cookies.

Source: California Walnut Board