Total Calories: 269
1 In a large bowl, sift together the flour, starch, and salt.
2 In a large bowl with an electric mixer, beat the butter with the sugar until light and fluffy, about 2 minutes. Beat in the egg, rum, zest, and vanilla. On low speed, stir in the dry ingredients.
3 Divide the dough in half. Shape each half into a disk. Wrap each separately in plastic and refrigerate 1 hour up to overnight.
4 Preheat the oven to 350°F. Grease 2 large baking sheets.
5 Roll out the dough to a 1/8-inch thickness. With a fluted pastry or pasta cutter, cut the dough into 2-inch squares. Arrange the squares about 1 inch apart on the prepared baking sheets. Place 1/2 teaspoon of the jam in the center of each square. (Do not use more jam, or the filling will leak out as it bakes.)
6 Roll out the remaining dough to a 1/8-inch thickness. Cut the dough into 2-inch squares.
7 Cover the jam with the dough squares. Press the edges all around with a fork to seal in the filling.
8 Bake 16 to 18 minutes, or until lightly browned. Have ready 2 wire cooling racks.
9 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Sprinkle with confectioner's sugar. Store in an airtight container up to 1 week.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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