Christmas cookies with icing

Ingredients for 1 servings:

• 500 g flour
• 150 g sugar
• 375 g margarine
• 2 eggs
• 125 g desiccated coconut
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 500 g powdered sugar
• 5 tbsp cocoa powder
• e.g. sugar sprinkles

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 50 minutes

Basic recipe for cutting out, approx. 100 pieces

Place all of the ingredients for the dough in a bowl and knead into a smooth dough. Wrap the dough in aluminum foil and let it rest in the refrigerator for 12 hours. Cut off smaller portions of the dough and knead again. Preheat the oven to 180°C. Then roll out the dough to about 1 cm thick and cut out using various shapes. Place the cookies on a baking sheet lined with baking paper and bake at 180°C for about 15-20 minutes. Let the cookies cool. For the icing, do not use the entire amount of powdered sugar and cocoa powder at once. Instead, use several portions of 5 tablespoons of powdered sugar and 2 teaspoons of cocoa powder until the entire amount is used up. Otherwise, the icing will harden before it can be used. Mix 5 tablespoons of powdered sugar with a little water to form a glaze and spread it over the cookies. For a brown glaze, mix the powdered sugar with 2 teaspoons of cocoa powder and a little water until you get a smooth glaze. Decorate with sprinkles and let dry.