Beehive Cookies (Czech Traditional Vceli Uly)

3 ⅓ cups vanilla wafer cookies, crushed

2 tablespoons water

1 ¾ cups confectioners sugar

⅓ cup butter, room temperature

¼ cup rum

3 tablespoons unsweetened cocoa powder

½ cup butter, room temperature

¾ cup confectioners sugar

2 tablespoons rum, or to taste

1 tablespoon sweetened condensed milk

1 egg yolk

¼ cup unsweetened cocoa powder, for dusting

¼ cup confectioners sugar, for dusting

24 vanilla wafer cookies

Combine the cookie crumbs, water, 1 3/4 cups confectioners sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.

Beat the 1/2 cup butter with 3/4 cup confectioners sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.

Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.

Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive base ), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.