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New Year, cookies. New Year's cookie recipes Christmas tree cookie recipe with icing

In my family there is one small but very important person who this winter will look forward to miracles, the fulfillment of wishes, a decorated Christmas tree and Santa Claus with gifts. Therefore, I decided that I would definitely bake New Year’s cookies for the most important winter holiday, and I would start preparing recipes with photos now, so that later I wouldn’t have to look for interesting ideas in a hurry. Of course, there will be plenty of sweets for the New Year. But candy is candy, and the little one will devour interesting and tasty cookies on both cheeks, just have time to add a new portion of fragrant pastries to the basket. This day will be loudly crunchy, smelling of cinnamon and ginger, spreading cheerful children's laughter throughout the house!

Shortbread cookies "New Year's deer"

Many may argue that deer are not a symbol of the “our” New Year. Well, let! I am not against traditions adopted from “foreign” inhabitants, if they are cheerful and harmless. What's bad if there are more excuses for a good mood? After all, these cute and, of course, tasty New Year's cookies with funny deer faces are a wonderful reason for the joy of little and big sweet tooths! Let's cook?

Take from the products (about 10-12 pieces):

For the base:

For decoration:

How to prepare “New Year’s Reindeer” cookies (recipe with photo):

Cut the chilled butter into small cubes. Or grate on a coarse grater (frozen). Place in a bowl for kneading dough.
Add sifted flour.
Quickly rub the contents of the bowl with your hands until breadcrumbs form. This is the whole secret of friability. The oil envelops the flour, which prevents the release of gluten from it, so the baked goods are airy and crumbly. It is important that the butter fat does not begin to melt from the warmth of your hands. So try to grind quickly. Or leave it to the food processor.
Then add fine white and vanilla sugar and egg yolk. If desired, you can beat them before adding them to make the dough more homogeneous. Instead of yolk, you can use clean water (about a tablespoon). But since the recipe contains protein, we will find a use for the second part of the chicken egg.
Knead the dough quickly. It will be elastic and not sticky to your hands. There is no need to knead with your hands for a long time. When the mass becomes homogeneous, wrap it in food grade polyethylene and put it in a cool place to “rest” for 30-60 minutes. Not enough liquid to mold the crumbs into something dough-like? Pour in a spoonful of water. But don't overdo it. so as not to serve cookies with an exclusively hard-stone texture for the New Year. Place the “rested” base between two sheets of baking paper. Roll out into a layer about 1-1.5 cm thick. Take a glass or round mold and cut out the blanks.
Transfer to a baking sheet. Place in a preheated oven. Bake for 10-12 minutes at 180 degrees.
While the cookies are cooling, prepare the custard protein cream. This will require you to perform several actions at the same time, so it is important to calculate your time. Pour the sugar into a saucepan or thick-bottomed pan, add water and set to cook.
Start beating the whites. You can add a small pinch of salt. When the mass beats to a dense white foam, the syrup should be ready. To check its readiness, take a drop and place it on a chilled saucer. Doesn't it spread? Add to the protein mixture without stopping the mixer. Beat the cream for a few more minutes. Once it cools, it should hold its shape well.
Pipe a small ball of cream onto the cooled blanks, outlining the nose. Let me tell you right away that there will be an excess of cream, so the remaining can be used for other treats. I “recycled” it during the preparation of “Snow-Covered Christmas Trees,” which I’ll talk about later.
“Glue” the red chocolate jelly in the middle. The nose of the “New Year’s Reindeer” is ready.
Melt the chocolate. You can read how to do this correctly here. And draw dotted eyes and small horns. When the chocolate elements have hardened, you can treat the little ones with a sweet tooth. But adults will probably remember the New Year's party, where these funny and tasty cookies were served, so I think the photo recipe will be useful to you.

Recipe for New Year's cookies "Fir cones"

I still can’t decide whether these are New Year’s cookies or cakes... But I know one thing for sure: sweet “Bumps” made from shortcrust pastry are not only tasty and beautiful, but also easy in terms of the cost of culinary resources. Therefore, from preparing them you will receive exclusively bonuses: happy children's faces, no need to fool your head with a complex dessert and an originally decorated New Year's table.

For baking you will need (6-8 “Cones”):

Recipe for making New Year's cookies with step-by-step photos:

I’ll write it right away before I forget. Instead of homemade shortcrust pastry, you can use ready-made cookies. But it is important that it be neutral in taste. Biscuits are perfect. Just break it into small pieces (not crumbs). And proceed to the next stage of preparing the delicacy. And to prepare the dough, the butter (or margarine) must be cold, not soft. Chop it into small pieces. Pour into a deep, spacious bowl.
Sift the above amount of flour there. Add a small pinch of fine salt. No sugar required. You can put vanilla on the tip of a knife.
Grind both components until they turn into fine crumbs. First, you can start grinding with a fork, and then switch to manual “mode”. Because the warmth of your hands will melt the butter and the cookies will become less crumbly.
Happened? Great! Then think about the binding ingredient. In this recipe I used sour cream, as the photo eloquently demonstrates, and the cookies turned out crumbly, so it’s not a shame to serve them for the New Year. But it can be replaced with cold, clean water, liquid honey, egg yolk or milk. Quantity is the same (1 tbsp).
Mix everything. Achieve a uniform consistency and wrap the dough in cling film. Place in the freezer for 15-20 minutes. This is necessary to make the sand base easier to grate.
Grate on a coarse grater. Spread in a thin layer on a greased baking sheet. Place in a preheated oven to bake.
After 10-12 minutes of baking at 180-200 degrees, you will get this “Fir Cones” base.
Cool the resulting golden brown crumbs. Transfer it to a deep bowl. Add condensed milk or jam. I decided to “sweeten” the New Year by adding plum-chocolate jam to the cookies. It turned out fabulously delicious. But it won’t be any worse with condensed milk. You can also use chocolate ganache or soft caramel. You can add crushed candied fruits or dried fruits, nuts and other goodies to the sand crumbs.
Stir. You will get a viscous mass.
To shape the cookies you will need a glass or narrow coffee cup. You can get by with sleight of hand, but it will take longer. Cover the inner surface of the selected dish with cling film to make it easier to remove the finished treat. Place the sweet mixture inside and form oblong cookies in the form of cones.
Store dessert in a cool place until serving. And before giving it to those with a sweet tooth, sprinkle with powder. The result will be a sweet imitation of snow.

Fragrant cookies with ginger and cinnamon

Cinnamon, ginger, cardamom, honey... Just imagine how fragrant it is! And if it is also “packed” in a crumbly “shell”... Delicious! Cookies can be made in the shape of people, stars, Christmas trees, snowflakes, snowmen or regular circles. To make it even tastier, decorate with icing, powder or chocolate!

Ingredients:

How to bake gingerbread New Year's cookies:

Sift the flour mixed with baking powder into a deep bowl. Add sugar.
Add all the spices. It is not necessary to add cardamom. You can add a little more cinnamon; it won’t spoil the taste of the delicacy.
Add cold butter chopped into small cubes to the bulk products. It should be a little soft.
Grind with your hands until you obtain a crumbly consistency. At the initial stage, you can help yourself with a fork. Or even entrust this procedure to a food processor or blender with a butterfly attachment. Add chicken yolk. We don't need protein. You can use it to make icing for decorating gingerbread men. I “suddenly” ran out of powder, so I didn’t decorate my Christmas cookies. But this did not affect the taste. Also add honey to other foods. Has “Bee Gold” thickened due to long-term storage? Melt it in a water bath.
Knead the dough. Doesn't fit well? Add a little cold clean water. Form a ball and wrap it in film. Place in the refrigerator for about an hour.
Roll out the sand base into a thin (no more than 1-1.5 cm) layer. Using a special mold, cut out the blank figures. Transfer to a baking sheet. Bake in an oven preheated to 180 degrees for 7-10 minutes. The delicacy is prepared quickly, be careful not to burn it.
Cool the baked goods. Decorate as desired and serve with milk, tea, coffee or mulled wine (option for adults). Ginger cookies can be prepared not only for New Year and Christmas, but also when you just want to cheer yourself up, so this recipe will definitely come in handy.

Happy and memorable holidays with the aroma of New Year's baking!

On the eve of the New Year, baking talents awaken in many people. This especially affects the stock of Christmas cookies - you just want to fill your house with the aroma of fresh baked goods. Baking New Year's cookies is a pleasure, because the recipes are usually very simple, and the scope for the decorator's imagination is limitless. In preparation for the holidays, ELLE has selected several current recipes for New Year's cookies that you can bake alone, with your loved one, and with your children.

A recipe that is ideal for gifts, for experiments with icing, and just for New Year's tea.

Difficulty Easy
Type Dessert
Time 1 hour 25 minutes
Quantity 45

Ingredients

Flour - 625 g
Baking powder - 1 tsp.
Salt - 1/2 tsp.
Butter at room temperature - 150 g
Sugar - 300 g
Egg - 2 pcs
Vanilla extract - 2 tsp.

Preparation

Mix flour with baking powder and salt. In another container, beat butter and sugar until smooth, add eggs and vanilla extract. Carefully add the dry mixture, stirring until the dough is smooth. If the dough is too sticky to form into a ball, add flour. The dough should roll out easily. Divide the dough into two portions, roll each into a ball, press down and wrap in transparent cling film. Place in the refrigerator for at least an hour (the dough can sit in the refrigerator for several days).
Preheat the oven to 190 degrees. Line a baking sheet with parchment paper. Roll out the dough on a floured surface to 1 cm thick. Cut out the shapes and place the cookies on a baking sheet at a distance of 5 cm from each other. Bake in the center of the oven until golden brown, 8-10 minutes.
Cool and dust with powdered sugar before serving. Cookies can be stored in an airtight bag or in the refrigerator for 2 weeks.

Difficulty Medium
Type Dessert
Time 2.5 hours
Quantity 24

Ingredients

Powdered sugar - 250 g
1 large egg
Vanilla extract - 1 tsp.
Peppermint extract - 1 tsp.
Flour - 750 g
Salt - a pinch
Red food coloring

Preparation

Beat butter and sugar until fluffy. Stir in the egg, vanilla and mint extracts. Stir in the flour and salt and mix until smooth, kneading the dough with your hands. Divide the resulting ball into two parts: add half a teaspoon of red food coloring to one of the parts, mix with a wooden spoon and your hands. The dough should turn out bright red. Flatten both balls into a dough ball, wrap in clear cling film and refrigerate for at least an hour (the dough can be refrigerated for up to 3 days).
Preheat the oven to 190 degrees. Line a baking sheet with parchment paper. From each dough, pinch off a small ball the size of a walnut and roll into tubes approximately 10-15 cm long. Tie the tubes according to the spiral principle. Place on a baking sheet and wrap each stick at the end to create the characteristic hook of a peppermint candy. Carry out the same procedure with the remaining dough. Before baking, it is advisable to cool the cookies for 15 minutes - then the shape will be better fixed. Bake for 10-12 minutes.
The cookies can be stored for two weeks in an airtight container, lining each with parchment paper to maintain their shape.

In addition to its amazing taste, this holiday version of the classic butter-based shortbread is also very photogenic.

Difficulty Easy
Type Dessert
Time 1 hour
Quantity 20-25

Ingredients

Butter at room temperature - 250 g
Powdered sugar - 125 g
Vanilla extract - tsp.
Flour - 750 g
Salt - a pinch
Dried cranberries - 125 g
Finely chopped peeled pistachios - 125 g

Preparation

Preheat the oven to 150 degrees. Mix butter and sugar until smooth, stir in vanilla extract, then stir in flour and salt. Lastly, add cranberries and pistachios to the dough.
Place the dough, one tablespoon at a time, onto a baking sheet lined with parchment paper about five centimeters apart. Press with your fingers to form rounds. Bake for 20-25 minutes until golden brown.
Can be stored in an airtight bag or in the refrigerator for 2 weeks.

Difficulty Easy
Type Dessert
Time 45 minutes
Quantity 30

Ingredients

Flour - 625 g
Cocoa powder - 125 g
Salt - 1/2 tsp.
Butter at room temperature - 375 g
Sugar - 200 g
Sea salt in small granules - 1/2 tsp.

Preparation

Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. Mix flour with cocoa powder and salt. In another bowl, beat butter and sugar until smooth. Stir in half of the dry mixture, continuing to stir. Add the remaining dry mixture, kneading the dough with your hands until it forms a ball.
Roll out the dough on a floured surface to a thickness of 1 cm. Cut out the cookies and place on a baking sheet 5 cm apart. Sprinkle cookies with sea salt. Bake for 12-15 minutes.
Cookies can be stored in an airtight container for 1 week or for a month in the freezer.

Dessert

Time 1 hour

Persons 2

Ingredients

Sugar - 100 g
Honey - 165 g
Ground ginger - 1.5 tsp.
Ground cinnamon - 1 tsp.
Soda - 2 tsp.
Butter - 125 g
1 egg
Flour - 500 g

Preparation

Bring sugar, honey and all spices to a boil, remove from heat. Add soda, stir. The mixture should foam strongly. Add the cubed butter and stir until it dissolves. Add egg and flour, knead into a plastic dough.
Divide the dough in half, wrap one part in film and set aside. Roll out the rest of the dough and cut out gingerbread cookies with cookie cutters. Place on a baking sheet and bake in an oven preheated to 180 degrees for 7-8 minutes.
Glaze: In a mixer, beat the required amount of egg whites with powder (approximately 300 g of powder for 1 white) until thick sour cream. Add dye. Place in a pastry bag.

Today, New Year's cookies are becoming increasingly popular. It can be a wonderful gift, a delicious treat, or a decoration for the holiday table and New Year tree. Now in stores there is a large selection of ready-made New Year's cookies. But there is no greater joy than decorating a Christmas tree with homemade cookies and decorations :)

The video shows how to decorate finished New Year's cookies with icing. Below is a recipe for icing and several recipes for New Year's cookies. But now ready-made glaze is also sold in stores.

Multi-colored cookie icing

Decorate the cookies with protein glaze, which, if desired, can be painted in almost all the colors of the rainbow, including the most unusual ones. We will not resort to any chemical dyes, but will use only natural food products.

How to prepare white glaze: 200 g of powdered sugar should be combined with the juice of one medium-sized lemon and the white of a raw egg. Beat the mixture with a mixer until the volume increases 2-3 times.

Multi-colored glaze options can be obtained if lemon juice is replaced with the juices of various vegetables.
So, by adding beet juice to its composition, you can get shades from soft pink to lilac (from 1 to 5-6 teaspoons of beet juice).
Orange color will come from carrot juice, yellow from sage tincture or decoction, green from spinach or broccoli juice, and blue from red cabbage juice.
To obtain a brown glaze, add 1-2 tablespoons of cocoa powder to its composition. The red tint will come from the juice of fresh red currants or strawberries.

Before applying the glaze to the cookies, lightly moisten the surface with water. After applying another layer of colored coating, place the baking sheet with cookies in a hot oven for a few minutes to allow the glaze to dry faster.

New Year's cookie recipes.

Recipe No. 1.

Ingredients:

egg - 3 pcs.
margarine - 200 g
wheat flour - 500g
sugar - 150g
baking powder - 2 teaspoons
salt - a pinch
orange zest - from 1 orange
ground ginger (optional) - 1-2 teaspoons
cinnamon (optional) - 1 teaspoon
ground cloves (optional) - 1/2 teaspoon
powdered sugar - for glaze (optional)
food coloring - for glaze (optional)

Beat the eggs. Grind margarine with sugar. Add eggs to margarine and mix. Make orange zest and add to the dough. Separately mix flour, salt, baking powder. Add ginger, cloves and cinnamon if desired. The presence of these spices immediately evokes associations with Christmas and New Year, so it is recommended to put ginger, cinnamon and cloves in New Year's cookies - the taste will be special and interesting. Add these ingredients and knead the dough well.
Roll out the dough and cut out cookies using cutters (Christmas trees, bells, stars). Grease a baking sheet with vegetable oil or place parchment paper. Place the cookies on a baking sheet and use a wooden stick to make holes (if you plan to hang the cookies on the Christmas tree). Bake cookies in a preheated oven for 20-25 minutes.

Prepare sugar glaze: add water to the powdered sugar (per 100 g of powdered sugar you will need 2-3 tablespoons of water). The drawing mass should be neither liquid nor thick. Transfer the mixture into as many bowls as there are food colorings, add coloring and mix.

Using a brush, apply edible glaze to the cookies; you can dip the cookies into the glaze. You can use a pastry bag or a plastic bag (with holes in it) to decorate Christmas trees with balls, draw eyes, New Year's ornaments, or make smiling stars.

Thread threads or thin ribbons through the holes and hang the cookies on the Christmas tree. Children will especially enjoy participating in the preparation of such New Year's cookies, decorating the Christmas tree with it, and then eating New Year's cookies. We ate some of the cookies even before hanging them on the Christmas tree

Recipe No. 2. New Year's cookies without eggs (with banana).

Ingredients:

banana - 1 pc.
vegetable oil - 150ml
wheat flour - 300g
sugar - 100g
baking powder - 2 teaspoons
salt - a pinch

Make a puree from the banana. Add vegetable oil to the banana and mix. Add sugar, flour, baking powder and salt. Knead the dough well and put it in the refrigerator for half an hour.
Roll out the dough and use cookie cutters to cut out Christmas cookies (Christmas trees, snowmen, stars, bells).
Grease a baking sheet with oil or place parchment paper. Place the cookies on a baking sheet, poke holes in the top with a wooden stick and bake in the oven for 15-25 minutes.
New Year's cookies without eggs are also suitable for allergy sufferers; they can be coated with sugar icing. These cookies can be hung on the Christmas tree by threading bright ribbons through the holes. And may the New Year bring you health and happiness!

Recipe No. 3. Cookies with multi-colored icing made from natural ingredients

3 cups flour,
2 eggs,
200 g sugar,
100 g honey,
200 g butter or margarine,
spices to taste - ginger, vanilla or cinnamon.

Beat sugar with eggs into a homogeneous white mass and add honey slightly heated in a water bath. Pre-freeze the butter or margarine in the freezer, and then grate it on a coarse grater and also combine it with the egg-sugar mixture. Then add sifted flour and spices in small portions and knead the dough until it becomes smooth and elastic. Then it must be wrapped in plastic wrap and placed in the refrigerator for a couple of hours - then when cutting it will be plastic.
After the cookies are formed, you will need to put them in the oven, preheated to 180-200 degrees and bake until they turn light brown. Naturally, after this they need to be allowed to cool, and only then painted and decorated.

Recipe No. 4. Sturdy butter cookies.

These cookies are not hard at all, but rather strong - they do not crumble in your hands and hold their shape well when baking. These cookies are ideal for all kinds of decorations, such as Christmas trees.

Ingredients:

1.5 cups flour,
4 eggs,
1/5 tbsp milk,
150g butter,
1 cup of sugar,
vanillin

Grind the eggs with sugar and vanilla. Pour in cold milk, stir well and put on low heat. With constant stirring, cook a mass of thick sour cream. Leave to cool.

Grind flour with butter until small fat crumbs. Pour in the cooled egg mixture and knead into a soft, plastic dough. If the dough is too sticky, add flour. Place in the refrigerator for 15~20 minutes. Roll out the dough into a layer of 1~1.5 cm and cut out shapes with molds.
If the cookies will be used as Christmas tree decorations, then immediately make holes in the figures into which the ribbon will be inserted. Place the cookies on a baking sheet lined with baking paper.
Preheat the oven to t=200°C and bake until browned. Remove the hot cookies from the baking sheet and cool.

Recipe No. 5. Honey cookies "Russy".

The cookies are tasty and crumbly. But a little harsh. Ideal for decorating a Christmas tree (you just need to make a hole for the rope before baking).

Ingredients:

1+1/3 cups flour,
1 raw yolk,
1 tbsp sour cream,
50g butter,
50g honey,
1~3 tbsp sugar,
1/4 teaspoon salt,
1/4 teaspoon baking soda

Grind the butter with sugar, salt and honey until fluffy. Add the yolk and beat. Add sour cream and flour mixed with soda. Quickly knead into a homogeneous dough.
Roll out the dough into a layer 3~5mm thick. Use cookie cutters or a thin-walled glass to cut out cookies.

Place on a baking sheet and bake at t=200~220°C until browned. Cool the finished cookies and decorate with melted chocolate or icing sugar. Leave the cookies on the baking sheet until the chocolate hardens completely.

You can melt the chocolate directly in a parchment bag. Roll up a bag of parchment, put 1~2 pieces of chocolate in it and put it in the oven for 3 minutes, preheated to t=100°C, or for 2 minutes in the microwave at maximum power.

Happy New Year!

New Year is a favorite and long-awaited holiday for many people; it is customary to prepare various dishes for the festive table, including baked goods. Children especially love it, but adults, having become a little children this evening, will not refuse this treat. Cookies can be a good holiday baking option; they are baked in many countries for the New Year. With the advent of the necessary components for traditional New Year's cookies on sale in our country, this dessert has become quite popular and here, baking for the New Year has become more accessible, many people are fond of it.

How are New Year's cookies different from others? The secret is simple: the main difference lies in the shape of the products; chefs try to make New Year's cookies taking into account the holiday symbols. New Year's baked goods are often distinguished by their spicy taste and unusual aroma, which is achieved thanks to the smells of cloves, cinnamon, ginger, turmeric and other aromatic spices. It is with spices that New Year's cookies outperform their simpler counterparts.

New Year's cookies are prepared easily and quickly, and you can find any use for them on the holiday, besides treats.

You can decorate a New Year's tree with your own hand-made New Year's cookies, or you can give them as a gift to a loved one, beautifully placing them in the same homemade box. At the same time, it is advisable to beautifully decorate cookies for the New Year with icing, chocolate, and various confectionery additives. This will add a festive feel to the New Year's cookies. The recipe will tell you the order of your actions when making them, but it is also advisable to see how experienced chefs decorate New Year's cookies. A recipe with a photo exists just for this. New Year's baking for 2020 should be very beautiful; the recipe with photo must be chosen carefully, taking into account suitable symbolism. New Year's cookies will do; the recipe with photos for this holiday should please the Rat, the patron saint of 2020. To the basic recipe for New Year's cookies, it is worth adding bright dyes and aromatic “fiery” seasonings.

But first, study the experience of the masters; they know exactly how to make New Year’s cookies. Recipes with photos posted on our website will help you with this.

Your guests, especially children, should certainly love your baked goods for the New Year 2020. Recipes with photos on our website are why we recommend them for study.

To any basic version of the dough, you can safely add vanillin, cinnamon, nut crumbs and other aromatic and beautiful ingredients;

The dough needs to be refrigerated for 2 hours; it will become more suitable for rolling out. You need to achieve a sheet thickness of about 1 centimeter;

Prepare in advance different molds in the form of festive figures: stars, snowmen, snowflakes, Christmas trees, cones, animals, etc.;

In the absence of molds, you can make a stencil out of cardboard and cut out cookies according to it, but this is a more difficult path;

You can also make cookies using inverted cups, glasses of different diameters, you can cut out figures with a sharp and thin knife;

The prepared products should be placed on a parchment-lined baking sheet at some distance from each other; the cookies may increase in size. The oven should be preheated to 180 degrees, and place a baking sheet in it for 10-12 minutes;

Any New Year's cookie recipe requires bright decoration. Melt white chocolate in a water bath and use a pastry syringe or a homemade bag to color the cookies as you wish;

For this you can use glaze, which is prepared as follows: beat the white of one egg with one teaspoon of lemon juice and two cups of powdered sugar. The powder needs to be added little by little until the glaze reaches the desired consistency, not too thick, but not completely liquid; Food coloring is added as desired;

If you intend to draw a more complex pattern on your product, wait until the previous layer of glaze dries;

If colored sprinkles or edible decorative balls are used for decoration, then, on the contrary, there is no need to wait for the glaze to dry;

It is better to store such cookies in tightly closed cardboard or metal boxes so that they do not harden quickly.

I make New Year's cookies with icing on New Year's Eve - they always sell out like hot cakes on New Year's holidays. In our region, there is still the good old habit of sowing on New Year’s morning, that is, sowing the house with rice or other cereals (rice is expensive these days), which the neighbor’s children strictly observe and wake me up on January 1 literally at 6 o’clock in the morning. In return, they receive sweets and money, so such cookies become very relevant when paying them off))))))

This recipe for gingerbread cookies is the easiest, the dessert is similar to cookies and gingerbread, especially on the second day, when it absorbs air humidity at room temperature, swells slightly and becomes fluffy and loose.

To decorate the delicacy, call your children - they make the best helpers, because each of them wants to try the prepared delicacies. Don't forget to serve cookies with aromatic tea!

So, prepare the necessary ingredients and let's start cooking!

Combine ground cinnamon, ground ginger, salt, sugar, baking powder and pre-sifted wheat flour in the bowl of a food processor.

Chop the butter, warmed to room temperature, and add it to the container. Mix gently at low speed.

Pour in honey of any kind, beat in a chicken egg, but only one. You will need a second chicken egg to create the glaze, or rather just the white.

Mix everything again, forming dough crumbs - this is how it should be.

Knead it with your hands, forming a tight ball. Cover with cling film and leave in the refrigerator for 20-30 minutes, or overnight.

Lightly flour the work surface, roll out some of the dough, since it is very flexible and manageable, cut it into shapes with a punch. At this time, preheat the oven to 180C.

Transfer them to parchment paper placed on a baking sheet.

Place the baking sheet with the preparations in the oven and bake the dessert for 7-10 minutes, without letting it get too brown! It's better to underbake than to overbake! Let the cookies cool at room temperature for 1 hour.

At this time, form the glaze yourself: break the egg into a bowl, separating the yolk from the white - you only need the white. Mix in a couple of pinches or a couple of drops of green dye and all the powdered sugar, but in parts. Do not beat, just mix in the powder, you will need a lot of it. Do not add any lemon juice or water! Place the finished glaze in a cooking bag and cut off a thin tip from it. Moving diagonally, decorate your cooled pieces with green icing.

Before the glaze dries, quickly decorate the edges of the blanks with bright beads (confectionery decor). Involve children in this activity - they will be happy to help you!