Reindeer Cookies

Method

1. To make your reindeer cookies, start with the shortcrust pastry. Put the cold butter, cut into small pieces, in a large bowl and rub it into the flour, sifted together with the ground cinnamon, until the butter is well combined with the flour and the mixture looks like sand.  
2. Transfer the mixture to a work surface and make a well. Put the powdered sugar, a pinch of salt, the egg and the yolk in the center and start kneading.
3. Knead the dough quickly, without warming it too much, and shape it into a smooth, compact block. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
4. Once the dough has rested, roll it out to a thickness of 3-4 millimeters (about 1/8 in) and cut out the cookies with a round cutter or a glass until you have used up all the dough.
   
5. Place the cookies on a baking sheet lined with parchment paper, put them in a preheated oven at 180 °C (350 °F) and bake for about 15-20 minutes. Take them out of the oven and let them cool on a wire rack.
   
6. While your cookies cool, melt the dark chocolate for the decoration in a double boiler.
7. To decorate the reindeer cookies, put the melted chocolate in a piping bag with the smallest tip or in a parchment paper cone and draw the reindeer’s antlers and eyes on the cookies. Make the nose with a small red chocolate candy, stuck to the cookie with a dot of melted chocolate. Let the decorations set for about 15 minutes and serve. Finally, remember to download our App with exclusive content and fewer ads!