Christmas cookies “Deer Rudolph” is made from shortbread dough; glaze made from raw protein, powdered sugar and liquid food colors was used to decorate it. For drawing you need 4 pastry bags with cream nozzles, as well as a food marker and thick pattern paper.
If you do not have experience in handling sugar icing, then try to simplify the drawing a bit and reduce the number of cookies, it will still turn out nice and tasty!
- Cooking time: 2 hours 25 minutes
- Quantity: 5-6 pieces
Ingredients for Christmas cookies “Deer Rudolph”
For the test:
- 75 g of creamy margarine or butter;
- 125 g of powdered sugar;
- 170 g of flour;
- raw chicken yolk;
- vanilla sugar or vanillin.
For icing and decoration:
- food paints liquid - brown, cream, red;
- food marker - black;
- 40 g raw chicken protein;
- 290 g of powdered sugar.
Cooking method for New Year's cookies “Deer Rudolph”
Deer Rudolph. Its dimensions are in centimeters, we cut deer out of thick paper. For beginners, I advise you not to cut out small parts, but leave wide plates under them.
Of the above products for short pastry, mix the dough in a food processor. When it gathers in a dense lump, put it in a bag, put it in the freezer for 10 minutes, or on the shelf of the refrigerator for 30 minutes. Then roll out the dough thinly, apply the template to it, cut out the deer from the raw dough. I repeat, if you are new to this business, then leave the dough not cut out under the horns of the deer, you can simply paint the horns with icing, it will also turn out beautifully. Cut 5-6 deer, put on a baking sheet.
Heat the oven to 170 degrees. Put the pan in a hot oven. We bake 12-14 minutes. We leave the reindeer on the baking sheet until it is completely cooled, only after this we carefully remove it, trying not to damage the small parts.
We outline the deer’s contour with a pencil in cookies.
Mix the icing. In a porcelain bowl, rub the raw protein, add powdered sugar to it in small portions, the icing is ready when the mixture turns bright white, and the consistency is reminiscent of a thick gel. Close the bowl tightly.
Mix 50 g of white glaze with liquid cream paint (1-2 drops) and 60 g with dark brown paint. Fill two pastry bags with icing, paint over the antlers. First, cream color, then, not allowing it to dry dark brown dots. Dry for 20 minutes.
We draw a brown deer head. Dry the glaze again at room temperature (about 15 minutes).
With a cream icing we draw a part of the muzzle of a deer, then mix the red icing. After the cream is dry, draw a red nose. You can put a white dot on it, it will be more fun.
We draw white eyes to all deer.
After the white icing has dried, you can finish the deer drawing with a black food marker. Ready-made New Year's cookies “Deer Rudolph” should be put in a dry place and left for 10 hours (room temperature) so that all layers of sugar glaze harden well.
