Eggnog rings

Ingredients for 1 servings:

• 125 g butter
• 250 g powdered sugar
• 1 pinch of salt
• 1 lemon(s), grated peel of an untreated
• 1 m.-sized egg(s)
• 180 g flour and flour for dusting
• 70 g cornstarch
• 100 g almond(s), ground
• 15 almonds, whole, peeled
• 3 tbsp eggnog

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Makes about 30 cookies that are delicious not only at Christmas time

Using the dough hook of a hand mixer, knead the butter with 100g of powdered sugar, a pinch of salt, and the lemon zest until smooth. Stir in the egg, then sift in the flour and cornstarch, then briefly knead in the ground almonds. Cover the dough with cling film and chill for 2 hours. Roll out the dough on a floured surface to a thickness of 3mm. Using a round, serrated cutter (5cm diameter), cut out 60 cookies and place them on baking sheets lined with baking paper. Cut out the centers of half of the cookies again using a round, serrated cutter (3cm diameter). Bake the cookies in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) on the second shelf from the bottom for 8-10 minutes, then let cool. Halve the almonds lengthwise and toast them in a dry pan. Dust the cookies with the cut-out centers with 10g of powdered sugar. Mix 140g of powdered sugar with the egg liqueur until smooth and spread over the cookies. Place the cookies with the cut-out centers on top, place an almond half in the center of each, and let the cookies dry.