In a bowl with a double bottom, or the one to boil the milk, melt the Rama mit Butter, the chopped chocolate and the powdered sugar, over a low heat, stirring gently, until all the ingredients are homogeneous. After the butter and chocolate composition has cooled, add the eggs, a pinch of salt, vanilla and rum essences one at a time, stirring gently until all the ingredients are incorporated.
Mix the flour with the baking powder and cocoa, then sift lightly over the creamy composition, stirring until a softer dough is obtained. They work with a cookie press, mechanical or electric, and if you do not have such a device at hand, use a posh, or, in grandparents' kitchens, you will surely find those adapters, of sprinkled biscuits, for the meat grinder.
The cookies are placed directly on the baking sheet, prepared in a heat-resistant tray. Bake for approx. 10 minutes at 180 degrees. Some of the cookies obtained are garnished with chocolate icing and sprinkled with chocolate sticks, and the other simply with powdered sugar. Good luck and good luck!