Preparation of the Christmas light cookies

• In a large bowl, place the softened butter cut into pieces, the egg, and 1/2 cup of sugar and mix them into a cream with electric beaters.
  Add the flour gradually, until it is all incorporated.
  Spread the prepared mixture onto a sheet of plastic wrap and, using the plastic underneath, compact it to form a loaf.
  Let it rest in the refrigerator for thirty minutes.

• After the resting time, roll out the dough on a lightly floured surface and cut out the cookies with a round cookie cutter or a glass.
  Place them on a baking sheet lined with parchment paper, keeping them slightly spaced apart, and bake them in a preheated fan oven at 350°F for ten minutes.
  Remove from the oven and let them cool completely.

• Sift the powdered sugar into a small bowl and make a well in the center.
  Pour in the water, a little at a time, stirring until you get a thick but homogeneous mixture.
  If not using the black food marker, melt the chocolate in a bain-marie or in the microwave.
  Cover the cookies with the icing and let it set slightly.

• Create the wires with melted chocolate placed in a pastry bag with a small nozzle or with a toothpick (or draw them using the black food marker, being careful not to press too hard to avoid breaking the icing) and place the colorful sprinkles underneath to form the lights (pressing lightly on the icing to attach them).
  Let cool completely, then store your Christmas light cookies in a tin or airtight container.

  Chez Bibia