Lady Kisses - Baci di Dama

These cookies are great at Christmas or anytime of the year.  You can freeze the dough in two containers and when needed, thaw one container and bake one cookie tray at a time.
Try different types of nuts with different types of liqueurs.  I made them without nuts and only with rum, because that's what I had on hand at the time.

1 cup (227 g) unsalted butter, room temperature

¾ cup (75 g) confectioners’ sugar

½ t salt

2 T dark rum

2 cups (240 g) all-purpose flour

GANACHE FILLING

8 oz (250 g) semi sweet or bittersweet chocolate, cut up

4 T (113 g) unsalted butter

In a large bowl, using an electric mixer, beat together the butter, confectioners’ sugar and salt until light and fluffy.  Beat in the rum.  Remove bowl and with a wooden spoon, stir in the flour until well blended.  Cover and chill for about 1 hour.

Preheat oven to 350 (180 c) degrees.

Pick off pieces of dough, about ½ teaspoon full and roll into a ball.  Place about 1-inch (2.5 cm) apart on ungreased baking sheets.

Bake for 10-12 minutes and let cool.

Place the chocolate and butter in a small microwave proof dish and microwave on low power until melted.  Stir to completely combine.  This can take a couple of 1 or 2 minute zaps in the microwave.

Using a butter knife, spread a small mount of the chocolate on the bottom of a cookie.  Place the bottom of a second cookie again the chocolate, sandwich style, and press lightly together.  Store in an airtight container for up to a week.

Excellent served with espresso.

• You can make these cookies with ¾ cup (110 g) of toasted hazelnuts, ground up in a food processor along with the salt and confectioners’ sugar.  Instead of rum, you can add Frangelico.
• Be sure to rub most of the skin from the hazelnuts off with a clean kitchen towel before placing in the food processor.