Eggnog Cookie Kisses

• butter↗175g g

  softened

• golden sugar↗50g g
• powdered sugar50g g

  plus extra for dusting

• egg yolks2

  (freeze the whites for another recipe)

• vanilla extract↗2 tsp
• wheat flour↗275g g

  plus extra for dusting

• pastry cream powder2 tbsp
• nutmeg↗grating of
• ground cinnamon↗½ tsp
• butter, softened↗100g g
• powdered sugar200g g

  sifted

• pastry cream powder1 tbsp
• vanilla extract↗drop of
• milk↗1 tbsp

Step-by-step instructions

1. 1

   Cream the butter and both sugars in a large bowl with an electric mixer until creamy. Add the egg yolks and vanilla, beat until combined, then add the wheat flour, pastry cream powder, grated nutmeg, cinnamon and a pinch of salt. Mix until a dough forms.

2. 2

   Form small pieces of dough into cherry‑sized balls (about 10 g each), place them on a parchment‑lined tray. Slightly flatten each with a fork. Chill for at least 30 minutes or up to a day. Frozen they keep for two months.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and bake 12‑15 minutes until golden and firm to the touch. Cool completely, then lightly dust the tops with powdered sugar.

4. 4

   For the filling, beat the ingredients with an electric mixer until smooth, then pipe into a pastry bag fitted with a large round tip. Pipe a drop of cream onto the flat side of half the cookies. Sandwich them with plain cookies. Store in an airtight container for up to three days.