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New year's cookies with amazing glaze

Cooking recipes / Top Picks / Homemade cookies

14 servings
45 min

Wheat flour - 250 g, Butter - 100 g, Sugar - 100 gr, Chicken eggs - 2 pcs., Cocoa powder - 1 table, Ginger - 1 tea, baking soda - 0.5 tea, Cardamom - to taste, Salt - to taste, Powdered sugar - 200 gr, Lemon juice - 1 tea liters, Starch - 0.5 tea liters, Food coloring - to taste, Water - 3 tea liters

Put the butter in a bowl, add sugar and a pinch of cardamom.

Beat with a mixer.

Add a chicken egg.

Beat until smooth.

Add parts of flour sifted through a sieve, a pinch of salt, half a teaspoon of soda and mix thoroughly.

We beat the resulting dough well.

We put it in a bag and in the refrigerator for an hour.

We take the dough out of the refrigerator and carefully beat it with our hands.

We divide the resulting dough into two parts.

We roll out the dough with a rolling pin into thin tortillas and make cookie blanks with molds.

Pre-molds dip in flour. Heat the oven to 180 degrees.

Put on parchment in a baking sheet of our cookies and put in the oven for 10 minutes.

To prepare a sugar glaze, put one chicken protein, 200 gr. powdered sugar, which we sieve through a sieve.

Add 0. 5 tea. l. starch, 1 tea. l lemon juice and beat well with a mixer. The resulting glaze is divided into two parts.

Add a little water and mix until the consistency of thick sour cream glaze, which we will use to contour our cookies.

Add one drop of food dye to the glaze and put it in a confectionery bag well mixed.

Circle the icing along the contour of the cookie.

We add some water to the second part of the glaze, which we will use to pour cookies, mix and make it a little thicker than the first. We put the glaze in a confectionery bag and distribute it over the liver, making various divorces using a toothpick.