Summary

Ingredients

• 125 g butter
• 100 g powdered suar
• 180 g flour
• 1 egg (s)
• 70 g cornstarch
• 100 g almond (s), round
• 1 teaspoon cinnamon
• 2 teaspoons vanilla sugar
• 1 pinch (s) salt
• 1 lemon (s), the grated zest it

For the filling:

• 150 g powdered suar
• 3 tablespoon egg liqueur

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Instructions

1. Mix the butter, powdered sugar, vanilla sugar, lemon zest, salt and egg together. Mix the flour with the cornstarch and knead in with the almonds and cinnamon. Wrap the dough in foil and cool for about 30 minutes.
2. Roll out the dough about 5 mm thick, best placed between cling film. Cut out stars. Cut a circle out of half of the stars in the middle. Place the stars on baking sheets lined with baking paper and bake at 180 ° C (convection 160 ° C) for 8-10 minutes. Let cool down.
3. Dust the cookies with a little powdered sugar using the circle. Make a thick glaze from the rest of the powdered sugar and egg liqueur. Brush all the stars with it and place a cut biscuit on each one. Let it become solid.
4. If you don`t like egg liqueur, you can also fill the cookies with nougat or jelly (e.g. currant jelly).