Eggnog cookies

Ingredients for 1 servings:

• 175 g butter
• 150 g powdered sugar
• 1 pinch of salt
• 1 lemon(s), grated peel
• 1 egg(s)
• 3 egg yolks
• 200 g flour
• 100 g cornstarch
• 100 g ground almonds
• 1 tsp cinnamon
• 2 tsp vanilla sugar
• 8 drops butter-vanilla flavoring
• 150 g powdered sugar
• 4 tbsp eggnog
• Powdered sugar mixed with vanilla sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

approx. 40 pieces

Knead all the dough ingredients together thoroughly, shape into a ball, place in a freezer bag, and let rest in the refrigerator overnight. Roll out the dough on a floured surface with a floured rolling pin to a thickness of about 3-4 mm. Cut out stars or hearts. Cut out the same number and cut out the center with a smaller cutter. Place on a baking sheet lined with baking paper and bake in a preheated oven at 160°C (convection oven) or 180°C (electric oven) for about 8-10 minutes. Remove from the oven and let cool. Mix the powdered sugar with the egg liqueur and spread it all over the cookies. Place the perforated ones on top and let dry. Dust with the powdered sugar and vanilla mixture.