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1
To Make Dough:.
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2
Cut the cold butter up into small pieces and mix together with the rest of the ingredients in a kitchen mixer with a kneading attachment.
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3
Later knead with hands into a smooth dough (could also use fork if you dont have a food processor).
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4
Wrap the dough in Saran wrap and let rest in the refrigerator for at least an hour.
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5
Vanilla Topping:.
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6
Preheat the oven to 200C (375 F.).
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7
Melt butter.
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8
Slit the vanilla beans with a razor lengthwise and scratch out the insides with the tip of a sharp knife.
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9
Stir half of the vanilla essence and one hollowed vanilla hull into the melted butter.
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10
The rest of the vanilla and the other hull mix with the powdered sugar.
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11
Sprinkle work space with flour and roll the dough until it is even and about 3 millimeters thin.
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12
With a small star cookie cutter (4 cm) cut out stars and lay them on parchment paper on a cookie sheet.
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13
Bake cookies in oven for about 10 minutes(try not to let them get brown).
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14
Immediately after baking brush or dip the surface of every star with the vanilla butter sauce and let them cool.
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15
Warm up the quince jelly in a small sauce pan on the stove and stir until smooth.
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16
Brush half of the stars with quince jelly and thickly sift the vanilla powdered sugar mixture over the other half.
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17
Store in an air-tight container.
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18
These cookies take a few days to fully ripen so it is a good make-ahead cookie for the advent season.
