Preparation

• For the preparation of yogurt shortcrust pastry, follow the recipe found at the following link.

  For convenience, I also report it below:

  Place 2 1/4 cups flour, 1/3 cup cornstarch, 1 teaspoon baking powder, a packet of 0.4g vanillin, and 1/2 cup sugar on a pastry board (or in a bowl). Mix with a spoon.

  Add one egg, 1/2 cup room temperature plain yogurt, and 3 1/2 tablespoons oil.

  Quickly knead the ingredients, form a ball, wrap it in cling film, and put it in the fridge to rest for about half an hour. If you work it immediately, it will be slightly soft, the important thing is to flour the work surface well when you roll it out.

  

• Roll out the shortcrust pastry with a rolling pin to a thickness of 0.2 inches.

  Cut out shapes of deer, Christmas trees, sleighs, and snowmen using cookie cutters.

  

• Cover a baking sheet with parchment paper and place the cookies on top. Bake at 356°F for 15 minutes, placing the tray on the third rack from the bottom. If necessary, bake in batches. Cool the cookies on a wire rack.

  

• Divide the powdered sugar into three bowls: put 1/2 cup in two and 1/3 cup in one. In one of the 1/2 cup bowls, gradually add yellow and blue liquid food coloring until you achieve the desired green color. In the 1/3 cup bowl, gradually add red food coloring. The doses of food coloring are indicative; it obviously depends on the type you use. In the other 1/2 cup bowl, gradually add water. The glaze should not be liquid, but not too thick either; it should be spreadable with a kitchen brush and cover the cookie.

  

• Use a kitchen brush to cover the tree cookies and the hats of the snowmen with green glaze, the snowmen with white glaze, and make dots on the deer with white glaze, draw the scarves of the snowmen and decorations on the sleigh with red glaze. Use the topping, with the help of a toothpick, to draw the eyes of the deer, the snowmen, and the buttons.

  Add small white chocolate balls on top of the tree cookies to finish everything off.