John Myers
Ingredients for 1 servings:
- 125 g butter
- 250 g powdered sugar
- 1 pinch of salt
- 1 lemon(s), untreated, zest
- 1 egg(s)
- 180 g flour
- 70 g cornstarch
- 100 g ground almonds
- 2 tsp cinnamon
- 2 tsp vanilla sugar (bourbon vanilla sugar)
- 3 tbsp eggnog
- Flour for the work surface
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
makes about 30 pieces
Mix together the butter, 100g of icing sugar, salt, lemon zest, and egg. Sift the flour and cornstarch and briefly knead in the ground almonds, cinnamon, and vanilla sugar. Wrap the dough in cling film and chill for about 1 hour. Preheat the oven to 200°C. Roll out the dough on a floured surface to about 1/2 cm thick and cut out cookies (about 8.5 cm) using a star-shaped cutter. Cut a small star (about 3.5 cm) out of the center of half of each cookie. Place the cookies on a baking sheet lined with baking paper and bake in the oven at 180°C (gas mark 2-3, fan oven: 155°C) for about 8-10 minutes, then let cool slightly. Dust the cookies, with the cut-out star in the center, with about 20g of icing sugar. Mix the remaining icing sugar with the egg liqueur until smooth, spread it on the cookies without the star in the center, place them together with the cut-out cookies, and let them dry. If desired, decorate the small cut-out stars with the remaining icing and dust with icing sugar as well.
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