John Myers
Christmas Cookies: Eggnog Shortbread Cookies
The perfect christmas cookies: eggnog shortbread cookies recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 1 packet Vanilla sugar
- 100 g Powdered sugar
- 1 Pc. Egg
- 200 g Flour
- 4 tbsp Advocaat
- Possibly hazelnut brittle or chopped pistachios to decorate
- Mix the butter, vanilla sugar and 50 g powdered sugar until creamy, then stir in the egg. Also stir in the flour on a low level and, depending on the consistency of the dough, add 1 – 2 tablespoons of egg liqueur. The dough should be tough and firm. Pour the dough into a piping bag with a star nozzle and squirt approx. 10 rings (approx. 5 – 6 cm in diameter) onto baking sheets lined with baking paper.
- Then chill the donuts for about 30 minutes. Then bake in the preheated oven at 200 degrees (or fan oven 175 degrees) for about 8-10 minutes. Let the cookies cool down on a wire rack.
- For the topping, sieve 50 g of powdered sugar into a bowl and stir in the rest of the egg liqueur until smooth. Brush the rings with it and sprinkle with hazelnut brittle or chopped pistachios as desired. Then let it dry for about 30 minutes.
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