Santa Claus Cookies

For the Santa Claus cookies, first sift the flour with the powdered sugar onto the work surface and make a well. Add salt, lemon zest and the egg to the center. Spread the cold butter cut into small pieces on the edge of the flour. Chop coarsely with a pastry card and knead quickly with your hands to form a smooth dough. Wrap in plastic wrap and refrigerate for about 1 hour.

Preheat the oven to 170 °C top and bottom heat. Line two baking sheets with baking paper.

Roll out the dough on a floured work surface to a thickness of approx. 3 mm and cut out various cookie shapes (e.g. moons, pointed hats, etc.). Knead the rest of the dough and roll it out again.

Place the cookies on the baking sheets and bake in the oven for about 10 minutes until light yellow. Take them out and let them cool down.

Mix the powdered sugar with the egg whites and a few drops of lemon juice with a whisk of a food processor until smooth and viscous. Stir in a little more lemon juice or powdered sugar if necessary.

Divide the frosting and color one half red. Frost the top third of the cookies red for the pointed hat.

Frost the rest of the cookies white, leaving out a small circle for the face and forming Santa’s beard, let dry.

Using the remaining white icing, add white dots to the top of the hats, as well as two eyebrows on each of Santa’s faces.

Using the blue food coloring pencil, paint on the eyes. Using the r

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