Beat butter, sugar and eggs as well as arrack with the dough hook of a mixer. Gradually fold in the sifted flour until a smooth cookie dough is formed. Let the dough rest in the refrigerator overnight.
The next day, roll out the dough on a floured work surface with a rolling pin about 4 mm high and cut out cookies of your choice. Place the cookies on a baking sheet lined with baking paper.
Bake in the preheated oven at 180 ° C to 200 ° C top / bottom heat for approx. 12 minutes. Not necessarily longer, otherwise they will be too hard.
After the cookies have been taken out of the oven, sprinkle with sugar and cinnamon (they can also be coated with chocolate - there are no limits to your imagination).
The cookies taste best after a few days of rest.
Tip: The arrack can alternatively be replaced with other flavors such as vanilla or almonds.
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