Chocolate Moons and St. Claus Gloves

Knead all ingredients with the dough hook of the hand mixer first crumbly and then with your hands to form a smooth, non-sticky, elastic dough. Then divide into 4 equal portions and roll out each of them between 2 layers of baking paper - if possible into an oblong rectangle - 5 mm thick. Since the dough does not have to be cooled, line a tray and 2 sheets the size of a tray with baking paper or foil.

If you have decided on the 2 types of biscuits produced here, cut out crescents out of 2 sheets of dough and use the other 2 sheets for the second version. For the crescent moons, use a round cutter with a diameter of 7 cm (e.g. a serving ring) and start cutting out on the lower narrow side of the elongated rectangle. In doing so, you always set the cutter about 5 - 3 cm higher and cut out one moon after the other until you have reached the top. Remnants of dough can then be kneaded again immediately, rolled out between the paper and cut out until the dough is used up.

Preheat the oven to 180 ° O / bottom heat. Place the moons a little apart on the baking tray, slide it into the oven on the 2nd rail from below and bake for 15 minutes. In the meantime, cut out the remaining moons and the gloves (or cut them out using the template), distribute them on the two prepared surfaces and bake one after the other. A small suggestion for the possible size of the gloves is shown in picture no. 9). After baking, let the cookies cool down well.

Let the couverture and coconut oil melt briefly over the no longer boiling water bath, i.e. when the water has boiled, remove the pot from the heat immediately and dissolve it while stirring. So it has the right temperature. Then always place a moon on the palm of your hand, coat it with a teaspoon of couverture and place it on a mat. It is advisable to brush only about 5 moons and then - as long as the couverture is still liquid - to sprinkle with a few chocolate sprinkles. Then again 5 and so on until all are coated. When the surface has hardened, dust it with some glitter powder (available in the self-service section with the Christmas baking ingredients). But it is not mandatory.

Beat the sifted powdered sugar and the liquid egg white in a bowl with the paddle of the hand mixer until creamy. First add only 1 1/2 teaspoons of water to the then still quite viscous mixture and whip it a little more smoothly. Transfer about 1/3 of this into a small bowl, stir with white food coloring, fill into a piping bag, cut off the tip so that a 5 mm opening is created and cover the lower edge of the gloves with it. When all the gloves have been decorated with it, loosen the cast, which has already formed a light skin, with a toothpick and distribute it so that it looks something like fur and is everywhere on the edge. Then let it form a light skin again and during this time prepare the red pour for the large area.

If there is anything left of the white glaze, add it back to the remaining 2/3 of the base mixture, stir it with another 1 1/2 teaspoons of water and enough red color until it is a nice, deep red Has hue. The cast should now be so viscous that it easily runs by itself when sprayed on. Also fill it in a piping bag, cut its tip so far that a 4 mm small opening is created and first spray the casting all around the edge. Then spread something on the inner surface and then spread it evenly with a small spoon. If possible, it should not run over the edge. Again, always - but only 3 - coat one after the other. So you can spread the casting without any problems, because it forms a skin very quickly.

At first glance, it all sounds like a lot of work, but it isn't at all, and I think even the "kiddis" have fun with it. The dough is very easy to handle and all other work is easy. So maybe have fun.

The shape of the cookies is of course up to you. With the shapes suggested here, one half of the dough resulted in 35 moons and the other 12 large (see template) gloves.