Eggnog Shortbread Cookies

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 vanilla pod (s)
  • 300 g butter
  • 200 g powdered suar
  • 1 packet vanilla sugar
  • 500g flour
  • 125 g cornstarch
  • 200 ml egg liqueur
  • 2 lemon (s), untreated (for the glaze)
  • 200 g powdered suar, (for the icin)
  • 50 ml egg liqueur, (for the topping)
Eggnog Shortbread Cookies
Eggnog Shortbread Cookies

Instructions

  1. Cut open the vanilla pod and scrape out the pulp. Mix with butter, 200 g powdered sugar and vanilla sugar in a bowl until creamy. Stir the flour and cornstarch alternately with 200 ml of egg liqueur into the mixture. Pour the dough into a piping bag with a large star nozzle and squirt different shapes onto a baking sheet lined with baking paper. Bake in a preheated oven to 200 ° C (top / bottom heat) or 170 ° C (convection) for 10-12 minutes. Then let the pastry cool down.
  2. Thinly rub the peel of the lemons and squeeze out the juice. Mix the lemon peel and 1 tablespoon of lemon juice with 200 g of powdered sugar and 50 ml of eggnog. Dip the pastry halfway into the liqueur icing and let it dry.

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