For the rum bakery melt butter with chocolate over haze. Cream sugar and yolks, beat egg whites to stiff peaks. Stir the melted butter-chocolate mixture into the sugar-yolk mixture.
Then add the flour and finally fold in the stiff snow. Spread the whole mixture on a greased and floured baking tray and bake in a preheated oven at 190 °C for about 20-25 minutes.
For the glaze, mix the powdered sugar well with the rum. After baking, pour the glaze immediately over the hot mass and spread well. Cut out or cube the rum cookies as desired.