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Liqueur pretzels

updated

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Ingredients for 1 servings:

  • 150 g butter
  • 1 packet of vanilla sugar
  • 100 g powdered sugar
  • 1 egg(s)
  • 200 g flour
  • 2 tbsp eggnog

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

makes about 20 pieces

Briefly beat the butter, vanilla sugar, and 50g of icing sugar with the whisk attachment of a hand mixer until creamy. First, stir in the egg, then the flour. Fill a piping bag with a star nozzle and pipe 10 (5-6 cm diameter) circles onto two baking sheets lined with baking paper. Chill for approx. 30 minutes. Bake the circles, one sheet at a time, in a preheated oven (electric oven: 200°C/convection oven: 175°C/gas mark 3, approx. 8-10 minutes). Cool on a wire rack. Sift 50g of icing sugar into a bowl. Add the egg liqueur and mix until smooth, then spread over the cookies. Let it dry for approx. 30 minutes.

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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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