Eggnog cookies

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 300 g butter
• 200 g powdered sugar
• 1 packet of vanilla sugar
• 500 g flour
• 125 g cornstarch
• 200 ml egg liqueur
• 2 lemons, untreated (for the glaze)
• 200 g icing sugar (for the icing)
• 50 ml egg liqueur (for the icing)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes about 60 pieces

Split open the vanilla pod and scrape out the seeds. In a bowl, cream together with butter, 200g icing sugar, and the vanilla sugar until creamy. Stir the flour and cornstarch alternately with 200ml of advocaat into the mixture. Fill the batter into a piping bag fitted with a large star nozzle and pipe various shapes onto a baking tray lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) or 170°C (fan oven) for 10-12 minutes. Then let the pastries cool. Thinly grate the zest from the lemons and squeeze out the juice. Mix the lemon zest and 1 tablespoon of lemon juice with 200g icing sugar and 50ml advocaat. Dip half of the pastries into the liqueur coating and let them dry.