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Eggnog Shortbread Cookies

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Eggnog Shortbread Cookies

The perfect eggnog shortbread cookies recipe with a picture and simple step-by-step instructions.

For the dough

  • 1 Vanilla pod scraped out
  • 300 g Liquid butter
  • 200 g Powdered sugar
  • 1 packet Vanilla sugar
  • 500 g Flour
  • 125 g Food starch
  • 200 ml Advocaat

For the casting

  • 2 Lemons untreated
  • 200 g Powdered sugar
  • 50 ml Advocaat
  1. Scrape marrow from the pod. Mix with butter, powdered sugar and vanilla sugar until creamy. Mix in the flour and cornstarch alternately with the egg liqueur. Bake at 200 ° for about 10 minutes.
  1. Rub the lemon peel and squeeze half of the lemon. Mix 1 tbsp lemon juice with the powdered sugar and egg liqueur.
  1. Dip the cooled cookies in the pouring and let them dry.
Dinner
European
eggnog shortbread cookies

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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