Summary

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)

Print Recipe Pin Recipe

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.