Summary

Ingredients

• 150 g butter
• 130 g suar
• 2 packs vanilla sugar
• 2 small egg (s)
• 2 teaspoons rum
• 1 pinch (s) salt
• 250 g flour
• 1 cup cake icing (chocolate)
• 0.5 ½ pack desiccated coconut

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Instructions

1. Mix soft butter with sugar, vanilla sugar and salt until creamy white. Gradually add the eggs and beat in well. Add the rum. Sift the flour and stir in briefly. Pour the dough into the piping bag with a smooth nozzle and squirt small high dots onto a baking sheet lined with baking paper. Leave some space, they run a little.
2. Bake about 10 million in a preheated oven to 180 ° C (they should be golden yellow).
3. Meanwhile, melt the cake icing in a water bath. Remove the baking paper from the tray and coat the underside of the cookies with the liquid glaze. Then immediately press into desiccated coconut and let dry.
4. Store well packed.
5. Sufficient for approx. 40 pieces.