Včelie úle: no-bake beehive cookies with egg liqueur

Tip: tap a step to mark it as done.

1. Make the dough

   Grind the ladyfingers finely in a blender, then combine them with the ground walnuts and powdered sugar in a bowl. Add the softened butter and rum and work into a firm dough. If it crumbles, add milk a tablespoon at a time until the dough is pliable and no longer sticks to your hands.

2. Beat the filling

   Beat the softened butter with the powdered sugar until pale and fluffy, then beat in the egg liqueur a tablespoon at a time. Refrigerate the filling for 15 minutes to thicken slightly.

3. Shape the beehives

   Dust a beehive cookie mold with powdered sugar and tap out the excess. Press a piece of dough firmly into the mold, then use your thumb or the end of a wooden spoon handle to make a hollow in the center, leaving walls about 4 mm thick.

4. Fill and seal

   Pipe or spoon the filling into the hollow to just below the rim. Seal with a thin disk of dough, press the edges together, and carefully unmold the cookie. If it won't release, gently tap the mold against a board.

5. Chill until set

   Place the finished beehives on a tray and refrigerate for 60 minutes to set the filling. Store in a sealed container in the refrigerator for about 10 days.

Tip: Dust the mold with powdered sugar before shaping every cookie, not just the first one; otherwise, the dough will stick and the cookie won't come out in one piece.

This recipe was translated from the Slovak original: Včelie úle s vaječným likérom – bez pečenia