Eggnog Cookies: Buttery Almond Cookies With an Egg Liqueur Glaze and Chocolate Drizzle

Instructions

1. In a bowl, combine the flour, almond flour, granulated sugar and vanilla sugar, and mix the dry ingredients together.

2. Add the butter or margarine cut into pieces, the whole egg and 2 tablespoons of egg liqueur to the dry mixture, and quickly work by hand into a smooth, pliable dough.

3. Wrap the dough or put it in a bowl and let it rest in the refrigerator for 1 hour.

4. Roll the rested dough out on a lightly floured surface and cut out the cookies with a small round cutter with a fluted edge.

5. Place the cutouts on a baking sheet lined with parchment paper and bake in an oven preheated to 350°F (175°C) (top and bottom heat, middle rack) for about 12 to 15 minutes, until the edges are lightly golden.

6. Let the baked cookies cool completely on a wire rack.

7. Stir powdered sugar and egg liqueur into a smooth, lump-free glaze.

8. Dip the top of each cookie in the liqueur glaze, immediately sprinkle with chopped almonds and set on parchment paper to dry.

9. Melt the dark chocolate coating, and once the liqueur glaze has set, drizzle the cookies with thin stripes of chocolate.