Cream butter, clarified butter and sugar, gradually stir in the egg yolks and arrack. Knead in the flour with the dough hooks and finally with your bare hands.
Shape the dough into a large loaf and place in the (Tupper) bowl in the refrigerator overnight. In portions, work the dough quickly while it is chilled: roll out with wood on floured work surface, thickness to taste.
Dip ramekins in flour, cut out cookies and place on cold baking sheet lined with parchment paper. Shape remaining dough back into ball, return to refrigerator as dough softens very quickly and then does not work nicely. Later, proceed with it again as before.
Bake at 160 degrees top and bottom heat (no convection!). Depending on the thickness about 10 minutes, we like them best very bright. Immediately after baking, pull the still hot cookies ‘face down’ through granulated sugar (flat plate), let cool with the sugar side up.
The amount of ingredients is enough for almost a goose roaster full, but I promise by Christmas Eve it will be eaten empty and can be returned to its original purpose. I got the recipe from my grandmother, Luise Babette Apollonia Brodwurm, daughter of master baker Christian Brodwurm. She would be 105 years old today.