preparation

Whisk myAROMA vanilla and rum with the egg yolk. Cut the butter into cubes, add the egg yolk, salt and sugar to the flour and knead into a dough. Roll out the dough on a lightly floured work surface to about 2-3mm thick. Keep loosening the dough to prevent it from sticking to the work surface. Use a pumpkin cookie cutter (or other Halloween motif) to cut out the cookies and place them on a baking sheet lined with baking paper. Attention: Half of the cookies must be placed mirror-inverted on the baking tray and baked. Cut out the mouth and eyes from half of the cookies. To taste, give the “lids” a slight structure using a round cookie cutter. Bake the cookies in a preheated oven at 190 °C top/bottom heat. Then slide it onto a cake rack and let it cool. Turn the cooled cookie bases over, spread with the nut nougat cream and put the cookie lid on. Dust with powdered sugar.