Summary

Ingredients

• 150 g butter, soft
• 150 grams sugar
• 2 egg yolks
• 1 packet vanilla sugar
• 1 tablespoon arrack
• 0.5 tablespoon ½ cinnamon
• 1 pinch (s) clove (s), ground
• 80 g hazelnuts, round
• 250 g flour
• 150 g suar, for turnin
• 3 packs vanilla sugar

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Instructions

1. Beat the butter and sugar until foamy, stir in the egg yolks. Add all remaining ingredients, knead into a shortcrust pastry, refrigerate for 30 minutes.
2. Roll out the dough to approx. 3 mm thick, cut out small shapes, place on a tray and bake at 180 ° C until light yellow. Turn in the sugar-vanilla sugar mixture while it is still hot.
3. These cookies last 4-6 weeks and taste very good.