Eggnog – Spritzgebäck

Ingredients for 1 servings:

• 150 g butter
• 200 g powdered sugar
• ½ vanilla pod(s)
• ½ packet of vanilla sugar
• 250 g flour
• 60 g cornstarch
• ⅛ liter eggnog

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cream the butter with the powdered sugar and vanilla sugar until creamy. Halve the vanilla pod, split it open and scrape out the seeds. Stir the seeds into the butter mixture. Mix the flour with the cornstarch. Knead the mixture into the dough, alternating with the egg liqueur. Fill the dough into a piping bag. Line a baking tray with baking paper. Pipe cookies or any desired shapes, leaving some space between them. The dough will rise slightly during baking. Preheat the oven to 180°C (fan oven). Bake the cookies for approx. 8-10 minutes. The dough must remain light in color, otherwise the cookies will be too dry. Let the cookies cool on the baking tray. They will become crispy once cooled.