Bist Du mindestens 18 Jahre alt?

Schön, dass Du hier bist. Wir sind uns unserer Verantwortung bewusst und die angemessene Vermarktung unserer Produkte ist uns wichtig.

Dooleys Egg Cream Cookies

Dooleys Egg Cream Cookies


  • 200 g flour
  • 1/2 spoon baking powder
  • 110 g sugar
  • 1 pack vanilla sugar
  • 150g butter
  • 2 egg yolk
  • 150 ml milk
  • 62 ml eggnog
  • 1/2 pack vanilla pudding powder for cooking


For the cookie dough, sift flour and baking powder into a large mixing bowl. Mix in sugar and vanilla sugar. Add diced butter, egg yolks and 2 tablespoons Dooley's Egg Cream Liqueur and knead with the dough hooks of a hand mixer, then knead with your hands until smooth. Chill dough, covered, for at least 30 minutes. For the eggnog filling, whisk 50 ml milk and custard powder until smooth. Place remaining milk with 30 g sugar in a saucepan and bring it to boil over medium heat, stirring. Pour in pudding-milk mixture and simmer, stirring, until thick. Whisk in butter and 60 ml Dooley's Egg Cream Liqueur. Remove from heat and cover surface of custard with foil. Let it cool down. Roll out cookie dough on a floured work surface to about 3 mm thick. Cut out cookies with large heart and star cookie cutters (approx. 6 cm Ø). Cut out 1 smaller heart and 1 smaller star (approx. 3 cm Ø) from half of the cookies in the center. Place the cookies on baking sheets covered with baking paper and bake in a preheated oven (electric oven: 180 °C/fan oven: 160 °C) for approx. 10 minutes. Allow to cool. Stir cooled custard until smooth. Spread the undersides of the cookies without the star and heart in the center with 1 tsp. of custard cream each. Place remaining cookies on top and press down gently. Dust Dooley's Egg cookies with powdered sugar.

back to all recipes