Rum And Oat Rings Recipe

Sift the flour, baking powder, and salt into a medium bowl. Beat the butter in a large bowl with an electric mixer at high speed until creamy. Gradually beat in the granulated and vanilla sugars and rum. Add the egg, beating until just blended. Mix in the dry ingredients and oats.

Knead on a lightly floured surface to form a soft dough. Divide the dough in half. Press the dough into disks, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Roll out half the dough on the floured surface to a thickness of 1/4 inch. Keep the remaining dough refrigerated.

Use a 2 1/2-inch round cookie cutter to cut out cookies. Use a small cutter to stamp out small circles in the center of each round to make rings. Repeat with the remaining dough. Gather the dough scraps, re-roll, and continue cutting out the cookies until all the dough is used.

Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch apart. Bake for 10-12 minutes, or until pale golden, rotating the sheets halfway through the baking to ensure even browning.

For Glaze: Sift the confectioners' sugar into a small bowl and add the rum. Stir in the jelly until a spreadable glaze is formed, adding more confectioners' sugar as needed. Transfer the rings on the parchment paper to racks. Brush with a thick layer of the glaze while they are still warm.