Steps

• In the bowl of the stand mixer fitted with a flat beater, place the butter cut into cubes and the granulated sugar, then activate the mixer until you obtain a sandy mixture. You can also use a food processor with blades or knead the ingredients by hand quickly.

• Add the whole egg to the butter and sugar mixture and incorporate it by working it with the mixer.

• Finally, add the all-purpose flour, unsweetened cocoa powder, and a pinch of fine salt. Work the dough by increasing the mixer’s speed until it is almost compact.

• Transfer the cocoa shortbread dough with the help of a dough scraper onto a lightly floured work surface. Shape it into a block about 1 inch high, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.

• After the dough’s resting time, roll it out to a thickness of 1/5 inch with a rolling pin on a lightly floured work surface. Use a tree-shaped cookie cutter to cut out the cookies (19/20 pieces).

• As you make them, place the cookies on a baking sheet lined with parchment paper. Then use a toothpick to make a hole at the top of the cookie, where you will later insert the twine or ribbon to hang them.

• Lightly moisten the surface of the cookies with a bit of water so that the colorful sprinkles stick well, arranging them as desired.

• Finally, bake the cookies in a preheated oven at 350 degrees Fahrenheit for 10 minutes in fan mode. Once cooked, remove them from the oven and let them cool. Then you can insert the ribbon or twine to hang them.