Eggnog Shortbread Cookies

5 from 3 votes
Course Dinner
Cuisine European
Servings 50 people
Calories 425 kcal


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


  • 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.
  • Rub the lemon peel and squeeze half of the lemon. Mix 1 tbsp lemon juice with the powdered sugar and egg liqueur.
  • Dip the cooled cookies in the pouring and let them dry.


Serving: 100gCalories: 425kcalCarbohydrates: 59.7gProtein: 4gFat: 17.2g
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Written by John Myers

Professional Chef with 25 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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