Butter Shortbread

For the butter shortbread, cream butter, powdered sugar, vanilla sugar and yolks until fluffy.

Sift flour with baking powder and stir into the yolk mixture with milk and rum. The dough should be soft.

Use a piping bag to pipe crescents (constantly knead the piping bag in between). Bake at 170 degrees until golden brown.

Fill 2 cookies at a time with jam and dip the ends in chocolate icing. Allow the chocolate ends of the butter icing cookies to cool before enjoying.

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