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Eggnog – Spritzgebäck

updated

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Ingredients for 1 servings:

  • 300 g butter
  • 400 g powdered sugar
  • 1 packet of vanilla sugar
  • 500 g flour
  • 125 g cornstarch
  • 250 ml egg liqueur
  • 1 tbsp lemon juice

Instructions

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

Preheat the oven to 200°C (170°C fan-assisted oven). Cream together the butter, 200g of powdered sugar, and vanilla sugar until creamy. Stir the flour and cornstarch alternately with 200ml of egg liqueur into the butter mixture. Fill the batter into a piping bag fitted with a large star nozzle and pipe shapes onto a baking sheet lined with baking paper. Bake for 10-12 minutes. Then let the cookies cool thoroughly. Combine the remaining 200g of powdered sugar with the remaining 50ml of egg liqueur and the lemon juice to form a glaze. Dip half of the cookies into the liqueur glaze and let it dry.

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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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