Cinnamon Lace Cookies with Coffee-Rum Filling

Knead all ingredients for the dough into a smooth mass. Wrap in cling film and let set in the refrigerator for 30 to 60 minutes.

Lightly flour the work surface and roll out the dough to about 4 mm thick. For the typical lace pattern, use an embossed rolling pin or carefully press a clean crochet doily into the dough and lift it off again.

Cut out cookies with a cutter, place them on a baking sheet lined with baking paper, and chill the entire sheet for another 30 minutes.