Paola Velez' Coquito Linzer Tart Cookies

Linzer cookies:

• ½ cup granulated sugar
• ½ lbs butter
• 2 cups all purpose flour
• 1 egg white
• ¼ tsp coconut extract
• ½ tsp vanilla extract
• ¼ tsp ground cinnamon

Coquito jam:

• ½ cup light brown sugar
• 1 cup cream of coconut
• 2 tsp dark rum
• 1 tsp ground nutmeg
• ½ tsp ground cinnamon
• Pinch of kosher salt

For the cookies:

1. In a stand mixer place your butter and granulated sugar and cream until pale
2. Add your egg white and mix until incorporated, then add your coconut extract and vanilla extract
3. Add your all purpose flour and cinnamon and mix on low speed until your dough forms
4. On a flat floured surface roll out to ¼ inch thick and using a cookie cutter make your shapes
5. Use ½ of your circles as the base and the other ½ as the top removing a small circle from the center
6. Chill in the fridge before baking
7. Preheat your oven to 350f
8. Place your cookies on a parchment lined sheet tray and bake for 8-10 minutes or until lightly golden
9. Cool and set to the side

For the Jam:

1. Place your brown sugar, cream of coconut, nutmeg, cinnamon and salt in a medium sized non-stick pot cook on medium heat until mixture comes to a boil
2. Reduce to low heat and let reduce until color becomes rich and mixture resembles a thick spread
3. Add your rum and mix until smooth
4. To test consistency place a teaspoon of jam in a small bowl with ice cold water

Assembly:

• Take your bottom cookie half and spread your coquito jam sandwich your jam with the cookie top and enjoy!