Tipsy cookie cutters

Ingredients for 1 servings:

• 100 g sugar
• 1 packet of vanilla sugar
• 3 egg yolks
• 125 g butter
• 3 tbsp white wine
• 2 tbsp rum
• 280 g flour
• 50 g almonds, ground
• 1 tsp, levelled lemon peel, grated
• 1 pinch of cinnamon

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Very tasty, but not for kids! Makes about 3 baking sheets, depending on the cutter.

Mix the sugar, vanilla sugar, and 3 egg yolks. Add the butter and mix thoroughly with a mixer until smooth. Stir in the white wine, rum, lemon zest, and cinnamon. Mix the flour and almonds and pour them over the mixture. First roughly with a mixer, then knead thoroughly with your hands. Let the dough rest in the refrigerator for at least an hour. Preheat the oven to 160°C (top/bottom heat). Roll out the dough. Place a piece of baking paper on the work surface, place a portion of dough on it, place a piece of cling film over it, and roll it out with a rolling pin. Loosen the film frequently until the dough is not rolled out too thin. This method saves flour, and the cookies simply taste better! Cut out the cookies and place them on a baking sheet lined with baking paper. Bake in the hot oven for about 10-15 minutes until the edges are just lightly (!) browned. Tip: Decorate the cooled cookies with chocolate or icing. If you like, you can make a glaze with lemon juice, powdered sugar, and a good splash of rum or white wine. The latter makes the cookies taste more delicate. These cookies are not suitable for children or people who must avoid alcohol. They have a distinct taste of white wine and rum.