Tipsy Poinsettias

For the poinsettias, prepare short pastry as described in the basic recipe.

Preheat the oven to 170 ºC hot air.

Roll out the dough on a floured work surface. Cut out stars. Cut out an inner star in half of the stars. Place the cookies on a baking sheet lined with parchment paper and bake for about 12 minutes.

In the meantime, prepare the eggnog cream.

After baking, let the cookies cool. Sprinkle the stars with the inner star cut out with powdered sugar. Spread the cookie bottoms with the eggnog cream.

Place a sugared cookie on top of the creamed one and the tipsy poinsettias are ready.

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