Ingredients

1 pack of vanilla sugar
450 g flour
120 g cornstarch
180 ml eggnog
1 vanilla pod
250 g butter
180 g icing sugar
2 lemons, untreated (for the icing)
200 g icing sugar, (for the icing)
50 ml eggnog, (for the icing)

preparation

1. First, cut open the vanilla pod and scrape out the pulp . Then mix the butter, 180 g of powdered sugar and the vanilla sugar in a bowl until creamy.

2. Now stir the flour and cornstarch alternately into the mixture with 180 ml of eggnog. Then fill the dough into a piping bag with a large star nozzle and pipe various shapes onto a baking tray lined with baking paper.

3. Next, bake in a preheated oven at 190 °C (top/bottom heat) or 170 °C (fan oven) for 8 to 10 minutes. Then let the pastries cool down.

3. Now grate the peel thinly from the lemons and squeeze out the juice. Then mix the lemon peel and 1 tablespoon of lemon juice with 180 g of powdered sugar and 50 ml of eggnog.

Dip half of the pastry into the liqueur icing and let it dry. It’s ready!

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