Butter Cookies with Eggnog Filling

Ingredients

• 0.5 Vanilla bean
• 270 g spelt flour type 1050
• 80 g coconut sugar
• 1 pinch salt
• 1 egg
• 6 tbsp eggnog
• 150 g cold butter
• 120 g white couverture chocolate
• 100 ml heavy cream (30% fat)
• 1 egg yolk
• powdered sugar (from erythritol)

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Sprinkle 250 g spelt flour with coconut sugar, salt, and vanilla on a work surface. Add the egg with 2 tbsp eggnog to the center and distribute the chopped butter around it. Roughly chop everything with a knife, then quickly knead into a smooth dough by hand. If needed, add more flour or cold water. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Dust the remaining flour onto the work surface. Roll out the dough to about 3 mm thickness on a floured surface. Cut small square cookies (with wavy edges; about 3x3 cm) with a cutter. From the middle of each half, cut a tiny star and place all cookies on a baking sheet. Bake in a preheated oven at 180°C (fan: 160°C; gas: level 2–3) for 10–12 minutes until light yellow. Let cool.

3. 3.

   To fill, finely chop the couverture chocolate. Heat water in a pot to create a bain-marie. Whisk the heavy cream with the egg yolk over low heat until creamy. Remove from heat, stir in the chopped chocolate and let it melt. Then fold in the remaining eggnog and allow to cool slightly.

4. 4.

   Spread the eggnog cream onto all cookies and press a second, pierced cookie on top of each one. Let them set completely, then dust with powdered sugar.