DIY Christmas cookies. Christmas Cookie Recipe - Cooking Traditional Sweets

For both Catholics and Christians, Christmas is a traditional and symbolic holiday. Everyone is waiting for him to have fun at the magnificent and richly laid table, the king of which is Christmas cookies.

The taste and aroma of spices and seasonings takes you to the snowy streets of European cities, where you can meet Santa Claus with a bag of gifts. Each country has its own recipe for this sweet: we offer you some of them.

Classic Christmas Cookie Recipe

Such a delicacy is baked in thousands of European families, where everyone gathers at the same table to pay tribute to the ancient tradition.

Ingredients:

• butter - 200 g;
• 1 egg;
• flour - 400 g;
• 1/2 bag of baking powder;
• spices - 2 tsp cinnamon, 1 whole tsp. cloves and ground ginger;
• honey - 200 g;
• 100 g of brown sugar, but you can also use ordinary;
• chocolate lovers can add 2 tbsp. l. cocoa.

Cooking steps:

1. Pour honey into a saucepan and put it on the stove, waiting for the product to dissolve to a more liquid state.
2. Add sugar and butter cut into pieces.
3. As soon as the last 2 ingredients are dissolved, the container must be removed from the heat and the contents cool.
4. Pour flour on the table, sprinkle it with baking powder and spices, make a hole and beat in an egg. While adding the mixture from the pan, start kneading the dough.
5. When the mass stops sticking to your hands, it should be wrapped in polyethylene film and put in a cold room for a couple of hours.
6. After this time, the dough is divided equally. From one half, a layer is rolled out for future cookies, and the other is put into the refrigerator.
7. The layer should have a thickness of 5 mm and roll out quickly, otherwise the dough begins to melt and stick to your hands. It is better to cover a baking sheet with parchment paper in advance and cut out the figures right there.
8. Send them to the oven, heated to 180 ᵒС for 10-15 minutes. The rosy edges will indicate that the Christmas cookies are ready. The recipe involves decorating with icing, which you can cook yourself or buy a ready-made decor kit.

Ingredients:

• milk - 30 ml;
• powder - 400 g;
• 10 g butter;
• vanillin on the tip of a knife.

Stages:

1. Place all ingredients in a metal container and place on the stove.
2. While stirring, wait until the sugar melts and the solution begins to thicken.
3. Remove from the oven, cool and apply to Christmas cookies in the usual way.

Original and simple recipe

A delicious Christmas cookie recipe called "Biscotti" is popular for its ease of implementation and incredible taste with a hint of citrus. It has a traditional cinnamon flavor.

Ingredients:

• olive oil - 60 ml;
• brown sugar - 50 g;
• 2 eggs;
• flour in the amount of 210 g;
• baking powder and salt;
• a bunch of peeled walnuts;
• cinnamon;
• orange peel in sugar.

Stages:

1. With a mixer or blender, beat the eggs with sugar and olive oil.
2. Pour half a bag of baking powder, salt and cinnamon to taste, flour. Remove the appliance and beat the mixture with a spoon.
3. Ground nuts and zest are added last to the dough.
4. Line a baking sheet with parchment paper, form a log from one half of the dough and do the same with the other half.
5. Put in the preheated oven for 25 minutes, watching the baking process. As soon as a golden crust appears, remove the products, cool, cut into slices about 1.5 cm thick and put back in the oven.
6. After 10 minutes, take it out and enjoy the unearthly taste.

Optionally, you can take other spices for baking, such as nutmeg and cardamom. They are also added to a traditional drink, and cookies for Christmas and New Year will be an ideal snack.

Candied orange zest and candied fruits are easy to make at home by pouring sweet syrup over the pieces of fruit, letting it drain and placing it in an electric fruit dryer. It is delicious to eat such cookies, dipping them in milk, cocoa or tea. Try and surprise your guests with such pastries for the New Year.

Christmas cookies are gingerbread houses and funny gingerbread men! Baking them is very easy - watch the video on how to make Christmas cookies and read the step by step recipe!

Step 1: You will need:

• Flour 300 g
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg
• 110 g butter
• 100 g sugar
• 125 ml molasses (molasses)
• 60 g water
• 1 1/2 teaspoons vanilla

1. Mix flour, salt, soda, nutmeg, ginger, cloves and cinnamon in a bowl.

2. Add butter, sugar, stir until smooth, add water and vanilla.

3. Divide the dough into two parts, wrap them in a film and place in the refrigerator for at least two hours, it should be firm.

4. Preheat the oven to 190 C.

5. Turn the dough out onto a lightly floured surface, cut out the cookies and place them on a baking sheet.

6. Bake the cookies for 9-12 minutes, until the edges are hardened and browned. Let them cool for 5 minutes and then transfer them to chilled trays.

7. Decorate with icing and candies. Use your imagination. Experiment!

Christmas Cookie Recipe

Ingredients:

• dough:
• 1 kg flour
• 300 gr butter
• 2 eggs
• 2 teaspoons of cinnamon, cloves
• 3.5 cups sugar
• 2 teaspoons of soda
• 2 cups boiling water
• Glaze:
• 0.5 cup sugar
• 125 ml water
• 1 protein
• food colorings

In a metal saucepan, burn 1.5 cups of sugar, stirring, until brown. Pour in 2 cups of boiling water, stir. Add butter, sugar, mix, bring to a boil. Prepare the dough by mixing flour, cinnamon, cloves and baking soda. Mix well. In the middle, make a funnel, pour in the prepared hot mass, mix.

Cool the dough, beat in 2 eggs in turn. Leave the dough for 4 hours. Roll out the dough in parts on the table, cut out figures (thickness, depending on the size of the figure, from 0.3 to 0.7 cm) and bake in the oven at a temperature of 160 degrees for 8-10 minutes. Cool down.

Prepare frosting. Boil syrup from 0.5 cups of sugar and water. Beat the protein, gradually pour in the hot syrup and beat for another 10-15 minutes.

In a separate bowl, mix the icing with different food colors. Decorate cooled cookies with icing.

gingerbread recipe

1. Vanilla rolls
280 g flour
210 g softened butter
70 g ground walnuts
70 g powdered sugar
Knead the dough. Let rest for an hour in the refrigerator (or overnight). roll sausages and bend them in the form of a month (or cut out with a cookie cutter). Bake. Roll hot in powdered sugar mixed with vanilla sugar.

2. Myslivecki knofliks
300 g flour
2 yolks
1 tsp Roma
30 g powdered sugar
200 g butter
Pour the flour with powdered sugar in a slide, make a depression, into it the yolks, rum and butter, cut into pieces. Knead the dough, put in the refrigerator for 30 minutes. Roll out thinly (about 3 mm). Cut out circles about 4 cm in diameter. Beat 2 proteins with 100 g of sugar, carefully introduce 200 g of ground nuts into the proteins. Put a little protein-nut mass on each circle and half a walnut on top. Bake

3. Gingerbread
400 g of flour (from 400 g the dough is too tight, I advise you to put 350 g and, if necessary, add more when rolling out the dough)
120 g powdered sugar
60 g butter
2 eggs
2 tbsp. spoons of honey
lemon peel
1 tsp soda
2 tsp spices for gingerbread (cinnamon, coriander, allspice, cloves, nutmeg, etc.)
Knead the dough. Put in the refrigerator overnight. Roll out thinly and cut out shapes with cookie cutters. Bake. Brush with beaten egg with a little water. When the gingerbreads have cooled, decorate them with icing - beat 1 protein a little with a fork, add powdered sugar in parts until a thick mass is obtained, which is put into a bag, cut off a corner and draw on each gingerbread.
Gingerbread cookies are best baked in advance so that they lie down as much as possible and become soft.

4. Vinne Kitichki
250 g flour
250 g butter
1 yolk
5 tbsp white wine
Knead the dough. Let it soak for at least two hours in the refrigerator. Roll out no more than 5 mm and cut out flowers, bake. Remove from oven and dip each cookie into cinnamon sugar. The cookies are flaky and crumbly.

5. Linetska srdtse (Cookie made with jam)
210 g flour
70 g powdered sugar
140 g butter
2 yolks
lemon zest (optional)
knead the dough, put in the refrigerator for 1 hour or overnight. Roll out very thinly 2 mm, cut out hearts (cut another heart inside half). Bake for a short time, about 5 minutes. Cool and blind the two halves with strawberry jam.

Or you can blind with jam and dip on one side in melted chocolate, put a nut on top

6. Mariska
dough 1
150g flour
50 g sugar powder
100 g butter
1 yolk
1 pack vanilla sugar
lemon peel
Knead the dough, roll out thinly and cut into small circles. Bake
dough 2
250 g powdered sugar
50 g cocoa
50 g butter
30g ground nuts
3 tbsp rum
some lemon zest
Mix everything, roll out, cut out the same circles.
Blind baked and unbaked circles with jam. Pour fondant on top - mix 200 g of sugar powder with 2 tbsp of water and 4 tbsp of lemon juice. Place a piece of walnut on top.

7. Babichchina tubules(requires metal tubes for baking)
400 g flour
100 g powdered sugar
1 tsp cocoa
100 g ground nuts
1 egg
250 g butter
Mix the dry ingredients, make a well, put the egg and butter into it, cut into pieces. Knead the dough. Roll out as thin as possible. Cut into strips of about 5 cm, wind into tubes and bake. Remove from molds while hot. Dip the cooled tubes on both sides in melted chocolate (melt 100 g of chocolate and 50 g of butter in a water bath). Two days before Christmas, fill the tubules with cream. I do with protein.

Until there were molds for straws, I baked these:
8. Honey pipes
170 g flour
140 g sugar powder
1 egg
40 g honey
1/4 tsp soda
Knead the dough, let rest in the refrigerator. Roll out as thin as possible, cut out circles of about 5 cm. Bake, take out one or two circles and wrap them hot on a ladle handle or any tube that is suitable in size. This must be done quickly so that the circles that remain in the oven do not burn out. Cooled tubes can be dipped on one side in melted chocolate. A couple of days before Christmas, fill with your favorite cream (I have protein). In this photo, I have them more like envelopes than tubes

9. Take a breath(without baking)
220 g powder
240 g Piscota biscuit crumbs*
135 g softened butter
3 tbsp cocoa
4 tbsp rum (I have Czech rum, I add more by eye)
3 tbsp milk
1 pack vanilla sugar
Knead the dough, if watery, add more crumbs, if thick - milk. Dip the mold in fine sugar, fill and make a hole. Fill the hole with cream from a pastry bag. Cream: 100 g of softened butter, 1 tbsp of rum, 1 yolk, 80 g of powder. Place on cookie sheet and remove from mold.

* I buy Pishkota biscuits or you can make your own. Beat 6 proteins in a strong foam. Grind 6 yolks with 200 g of sugar, add water. Add 140 g of flour in parts, alternating with proteins and gently kneading with a spatula. Drop small circles from a pastry bag onto a baking sheet lined with baking paper. For crumbs, I smear the dough on paper, bake and dry

Recipe in the comments
Here are the molds (they say you can also buy in Russia):

I have one like the last one. While I was looking for a photo of molds, I saw this beauty

10. Pusinki(our meringues or merengue)
In many recipes, only yolks are used, so meringues are made from proteins.
for 1 protein 70 grams of sugar. Shake into a stable foam. Place on a baking sheet in the form of small stars. dry at a temperature of 100 degrees for about an hour. Ready ones can be decorated with chocolate or molded together (I don’t)

Every year I try to try at least one new recipe, last year I had this

11. Coconut wreaths
300 g butter
100 g sugar powder
a little lemon zest (I did without)
2 yolks
5-6 tbsp warm milk
350 g flour
60 g coconut flakes
Beat butter with powder until white. Add the yolks one at a time, add the milk by spoonfuls, At the end, gently mix the flour with the coconut with a spoon. Drop rings from a pastry bag with a large star. Bake. When cool, dip one side in melted chocolate (or chocolate-and-butter fudge) and shredded coconut.

This year I made a recipe similar to the first one.
12. Mandlové rolls
300 g flour
100 g ground almonds
40 g sugar powder
200 butter
2 yolks
1 tsp almond flavor
Knead the dough, let rest in the refrigerator (an hour or overnight). Roll out and cut out crescents or roll up sausages and fold over. Bake. While still hot, roll in powdered sugar mixed with vanilla sugar. No photo yet

13. Baskets
I have molds for mini-baskets, they are about 4 cm in diameter.
420 g flour
80 g sugar powder
210 g butter
3 yolks
Pour flour with powder in a slide, make a depression, yolks and butter cut into cubes in it. Knead the dough. Fill baskets. Take out hot from molds. When cool (and a couple of days before Christmas) fill with your favorite cream. I make it with boiled condensed milk, with nutella, with protein cream.

I bake everything on baking sheets lined with parchment paper. I knead two or three doughs at once and in the refrigerator, when I have time, I bake and clean it right away, otherwise they will eat it! Cookies should all be small, one bite. The recipes are simple, they bake quickly, sometimes it takes a long time to decorate, because they must be not only tasty, but also beautiful.
A box with such a variety of cookies is a great gift or addition to a gift.
If you have any questions, write, I will write in more detail.
Help yourself

When economic news and forecasts of the fall of the ruble make your hair stand on end on New Year's Eve, the only thing left is to start making gifts with your own hands. And if knitting a sweater and felting felt beads all the same takes a lot of time, then holiday cookies can be made in one evening. Moreover, flour, butter and eggs are still on the shelves of supermarkets.

Shelf life

All sweets from this material can be baked in advance. Brownies and coconut balls have the shortest shelf life - after a week they dry out and are not at all as good as immediately after baking. Buttered cookies can easily be stored for a couple of weeks, but buttercream fudge and gingerbread can generally lie in the closet or in the refrigerator forever. Unless, of course, someone eats them.

Inventory

If you decide to swing at a large batch of cookies to give all your friends at once, you can not do without a planetary mixer like Kitchen Aid: it radically speeds up the work time, because it leaves both your hands free while the dough is mixed and the frosting is whipped. However, at home, using ordinary spoons, forks and a whisk, it is quite possible to make cookies. Stock up on the right amount of baking parchment, cling film and containers with lids (they are convenient for storing ready-made cookies).

To decorate gingerbread and other sweets, you will need a pastry bag. The easiest way to use disposable - they are sold in large supermarkets in packs of ten pieces. For the simplest decor, special tips are not needed: the tip of a millimeter-thick bag can simply be cut off. If you decide to seriously get confused and add colored dyes to the glaze, and natural flavors like mint or lemon oil to the dough, then it is better to order these ingredients in advance on sites selling confectionery equipment and ingredients. Delivery in Moscow will take 3-5 days.

Victoria Boyarskaya

Recipe Development Chef
at the Delicatessen restaurant.

Journalist by education. She worked as a radio correspondent, news editor, and then, quite unexpectedly for herself, she turned out to be the editor of the First. Second. Third” and started writing about food. As an editor and food writer, she traveled extensively and learned how to cook from chefs around the world.

Three years ago I decided to leave journalism and "finally get down to business." As a result, she turned out to be one of the first students of chef Ivan Shishkin and ended up in the Delicatessen kitchen. Participated in the launch and worked in the kitchen of the Gifts of Nature and Butterbro projects.

In 2014, together with Ivan Shishkin, she wrote the book “Edible inedible. Big book of giblets”, which was released by the publishing house “Eksmo”.

Butter Cookies with Orange Jam

Cooking

Rub the oil with powder until white, add zest, egg and honey. You can add a couple of drops of citrus oil. Mix thoroughly with a spatula in a mixer or by hand with a fork.

Mix flour with baking powder and salt, gradually add to the oil mass. Knead the dough well, using a spatula or fork, trying to touch it as little as possible with your hands.

roll into a ball, wrap in cling film and place in the refrigerator for at least an hour.

Roll out the finished dough very thinly (three to four millimeters) on a table sprinkled with flour, and cut out circles with a glass. Cut a hole in half of the circles with a glass or cookie cutter.

Preheat oven up to 160 °C. Bake cookies until golden yellow (about ten minutes). Remove from oven and let cool completely.

Glue full circles with slotted circles with jam. Cookies can be decorated with melted white chocolate or sugar icing, as for gingerbread.

Ingredients for 35 pieces

Butter - 250 g

Granulated sugar - 100 g

Zest one orange

Egg - 1 PC.

Liquid honey - 1 st. l.

Flour - 410 g

Baking powder - 8 g

Salt - pinch

Orange or any other thick jam - 100–150 g

Optional- 2-3 drops of lemon
or orange oil for flavoring the dough

Chocolate brownies with chili and cinnamon

Cooking

Butter cut into cubes, break the chocolate into pieces and put together in a deep bowl suitable for the microwave. Melt chocolate with butter in defrost mode. It is important not to overheat the mixture so that the chocolate does not curdle. When the butter is completely melted, you can remove the bowl from the microwave and mix the contents.

Let the chocolate butter mixture cool down.. Add eggs, vanilla extract and sugar. Mix thoroughly until completely homogeneous.

Separately mix flour and salt., baking powder, cinnamon and ground nuts. Add to the chocolate mass, knead the dough with a spatula. Gradually add chili sauce, mixing thoroughly and testing for spiciness. For a moderately spicy taste of the finished brownie, you need ten tablespoons of the classic Sriracha.

Lay out the dough on a baking sheet covered with parchment, smooth with a spatula. Bake at 170 °C for 20-25 minutes until the surface is matt. Remove from oven and let cool completely. Do not touch brownies until completely cooled, otherwise the surface will be covered with cracks.

Cut into squares. A quality brownie should be soft and gooey on the inside, but should not smudge and hold its shape. For decoration, you can cut out stencils from paper, put them on cakes and sprinkle with powdered sugar on top.

Ingredients for 30 pieces

Butter - 375 g

Dark chocolate (70% cocoa) - 375 g

Eggs - 6 pcs.

Vanilla extract - 1 st. l.

Sugar - 500 g

Flour - 225 g

Salt - 1 st. l.

Baking powder - 1 tsp

Ground nuts (almonds, pistachios) - 150 g

ground cinnamon - 1 st. l.

"Sriracha" or other hot chili sauce - 810 Art. l.

Powdered sugar
For decoration (50–100 g)

Gingerbread

Cooking

For the dough, combine the flour, all spices and salt. Mix. In a saucepan, combine sugar, cream, honey and butter, melt over low heat. Let the syrup cool and mix it with the egg.

Pour the syrup into the dry mixture and knead the dough with your hands. Roll out on a table generously sprinkled with flour. Ready-made gingerbreads are hard and crispy, so it is better to roll out the dough as thinly as possible, 23 millimeters. Ready cookies almost do not change in size after baking.

Cut out gingerbread cookies for cookies, put on a baking sheet.

Oven in an oven preheated to 160 °C about ten minutes and let cool completely before decorating. So the gingerbread will turn out more crumbly. If you want to increase their strength, bake a little longer - about 15 minutes.

For the glaze, beat the egg white to stiff peaks., pour in the powder and mix with a fork or whisk. Dilute crumbly crumbs with lemon juice to a consistency slightly thicker than toothpaste. Transfer the glaze immediately to a pastry bag and store in the refrigerator. After decorating the gingerbread, the sugar icing completely hardens in 23 minutes and is almost impossible to damage.

Ingredients for 30 pieces

For gingerbread:

Flour - 250 g

ground cinnamon - 2 tsp

Ground cloves - 1/4 tsp

Grated nutmeg - 1/4 tsp

ground ginger - 1 tsp

Salt - 1/4 tsp

Sugar - 60 g

Cream or milk - 10 g

Honey - 50 g

Butter - 50 g

Egg - 1 piece, shake in a glass with a fork

For glaze:

Egg white - 1 PC.

powdered sugar - 200 g

Lemon juice - 2–3 tbsp. l.

Cream fudge with green tea

Cooking

Brew leaf green tea 60 milliliters of hot water and let it brew.

Mix dry milk and condensed milk, add matcha tea and knead thoroughly with a spatula.

Put on a small fire. Add butter (soft), strained strong green tea and continue kneading over low heat for about 25 minutes, until the mass thickens and begins to peel off the walls. There is no need to try to speed up the process by adding fire, otherwise the fondant will burn to the bottom of the pan. If this does happen, carefully remove the top layer and remove the burnt crust. Transfer the remaining fondant to a clean saucepan and continue heating over low heat.

Remove the brewed fudge from the heat Allow to cool, continuing to stir for another five minutes. Lay out on a silicone mat.

When the mass cools down to a comfortable temperature to touch it with your hands, grease your hands with vegetable or coconut oil and knead the mass for a while, like dough.

Roll out into a thin layer on a silicone mat and cut out the shapes with a cookie cutter. The remaining fondant can be collected into a ball and rolled out again.

While the figurines are warm, they can be decorated with any confectionery decorations, sprinkled with chopped nuts or coconut flakes. In order for the fondant to finally harden, it can be removed for a couple of hours in the refrigerator.

Ingredients for 30 pieces

Condensed milk with sugar -
1 can (380 g)

Powdered milk - 225 g

Butter - 115 g

Matcha green tea 2 tbsp. l.

Leaf green tea - 1 tsp

Confectionery decorations - optional

Coconut snowballs with white chocolate

Cooking

Whisk the egg whites to soft peaks. Pour in citric acid, half of the powdered sugar and continue to beat, gradually adding the remaining powder. Achieve solid peaks.

Gradually add almonds, salt, coconut flakes and add cream, stirring the mass with a spatula. Let stand for about half an hour so that the chips absorb moisture.

Lubricate your hands with vegetable or coconut oil. Put one teaspoon of coconut mass on the palm, flatten, put a piece of chocolate on top, cover with another spoonful of mass and form a ball with your hands. Thus form cakes from the entire coconut mass.

Bake at 170 °C 15–20 minutes.

Ingredients for 30 pieces

Egg white - from two eggs

Lemon acid - 1/4 tsp

powdered sugar - 100 g

ground almonds - 30 g

Salt - 1 pinch

Coconut cream - 2 tbsp. l.(it is better not to shake the jar and take the thickest part of the "cream")

Coconut - 200 g

White chocolate - 50 g, broken into very small pieces (half a centimeter)

Photos: Mark Boyarsky

The holidays are rapidly approaching, the streets are decorated with snow, garlands are lit in the houses. In the evenings, the unique aroma of freshly baked pastries wafts from the kitchen…

We bring to your attention 5 favorite recipes and 30 ideas for New Year's cookies, choose, take note, fantasize and be sure to involve all family members in this exciting activity!

Enjoy watching and have a cozy December evenings!

1. Easy M&M's Christmas Cookie Recipe

You will need:

• 1 cup M&M's
• 2 cups of flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup softened butter
• ½ cup vegetable oil
• ½ cup sugar
• ¾ cup cane sugar
• 2 teaspoons vanilla
• 2 eggs

Cooking method:

1. Preheat oven to 170 degrees.
2. Lay a baking sheetparchment paper.
3. Mix butter and vegetable oils, sugar and cane sugar.
4. Add vanilla and eggs.
5. Mix flour, baking powder and salt.
6. Combine everything and mix.
7. Carefully add M&M's.
8. Spoon the mixture onto a baking sheet - one spoon = one cookie
9. Bake for about 10 minutes until the edges are browned.
10. Cool on a wire rack.

2. Another recipe for simple cookies with filling

You will need

• 1 cup softened butter
• ½ cup sugar
• 2 cups of flour
• filling, e.g. cherry jam
• 1 cup powdered sugar
• 1-2 teaspoons of milk
• ½ teaspoon vanilla

Cooking method:

1. Preheat oven to 180.
2. Mix butter and sugar.
3. Mix the flour (the dough should be crumbly).
4. Roll out the dough into round balls and place on a baking sheet (do not grease it).
5. Make prints in each ball of dough and fill it with filling.
6. Bake for 15 minutes until the edges of the cookies are browned and set.
7. Let the cookies cool on the sheet for 15 minutes.
8. Make the frosting: mix the icing sugar with milk and vanilla.
9. Decorate cookies with icing.

3. Christmas gingerbread

You will need:

• 175 gr flour
• 1/4 tsp soda
• a pinch of salt
• 1 tsp cinnamon
• 1 tsp ginger
• 65 gr. butter
• 75 gr. powdered sugar
• 2 tbsp honey
• 1 yolk

Cooking method:

1. Sift and mix all dry ingredients (except powder).
2. Very finely and quickly chop the ice-cold butter into 5 mm cubes and pour it into the dry mixture.
3. Mix the dough with your hands and add powder, honey, and yolk.
4. Stir again. You should get a very cool smooth dough. If it crumbles, add honey.
5. Roll the dough into a ball and, wrapped in cling film, put in the refrigerator for an hour.
6. Roll out the layer with a thickness of 3-6 mm and cut out the molds.
7. Preheat oven to 170 degrees.
8. Bake 8-10 minutes.

4. Vanilla crescents

You will need

• 400 g wheat flour
• 300 g butter
• 100 g sugar
• 150 g almond flour
• 1 egg
• 2 tsp vanilla (can be replaced with 3 sachets of vanilla sugar)
• Zest of 1/2 lemon
• 3 tbsp powdered sugar and 1 tsp. vanilla for decoration

Cooking method:

1. Mix wheat flour with almond flour and add vanilla.
2. Cut the butter into pieces, mix in a food processor with sugar and lemon zest.
3. Add the egg, then stir in the flour, mix and bring the dough until smooth with your hands.
4. Wrap the dough in cling film and leave in the refrigerator for 2 hours.
5. Preheat oven to 175 degrees.
6. Roll the dough into sausages and shape them into crescents.
7. On a baking sheet lined with baking paper, lay out the crescents.
8. Bake for 20 minutes.
9. Sprinkle the hot cookies with the icing and vanilla mixture.

5. Cookies "Christmas reindeer"

You will need:

• 1 cup flour
• 1/4 cup powdered sugar
• 100 g butter
• 1 egg yolk
• a pinch of salt
• soda - on the tip of a knife
• 50 g mastic
• 50 g chocolate
• 2 tbsp. l. cream
• M&M's - 50 g

Cooking method:

1. Beat the egg yolk, add the sifted flour, salt, powdered sugar, soda and mix everything thoroughly.
2. Grate the butter on a coarse grater and add it to the flour mixture.
3. Knead the dough.
4. Roll out the cake with a thickness of 7 mm, make circles with a cookie cutter and spread them on a baking sheet.
5. Preheat oven to 200 degrees
6. Bake cookies for 15-20 minutes.
7. Bring cream to a boil, remove from heat, add chocolate and stir until smooth.
8. Pour hot chocolate into a pastry syringe and decorate cookies.
9. Make spouts out of mastic and M&M's.

And a few more ideas for inspiration!

1. Melted Snowman Cookies

2. New Year's chocolate cookies

3. Christmas shortbread cookies "Fir-trees"

4. Figured gingerbread with lemon glaze