Cinnamon Lace Cookies with Coffee-Rum Filling

Knead all ingredients for the dough into a smooth mass. Wrap in cling film and let it firm up in the refrigerator for 30–60 minutes.

Lightly flour the work surface and roll out the dough to about 4 mm thick. For the lace pattern, use an embossed rolling pin or place a clean crochet doily on the dough and gently press it in with a normal rolling pin, then carefully remove it.

Cut out cookies with any shape, place them on a baking sheet lined with baking paper, and put the entire sheet in the refrigerator for another 30 minutes.