New Year's Cookies "Deer Rudolph". Step-by-step Recipe With Photo

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New Year's Cookies "Deer Rudolph". Step-by-step Recipe With Photo
New Year's Cookies "Deer Rudolph". Step-by-step Recipe With Photo
Video: New Year's Cookies "Deer Rudolph". Step-by-step Recipe With Photo
Video: How to Draw Rudolph | Christmas Series #3 2023, February
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New Year's cookies "Reindeer Rudolph" are made of shortcrust pastry; glaze made on the basis of raw protein, powdered sugar and liquid food paints was used to decorate it. To apply the pattern, you will need 4 pastry bags with cream nozzles, as well as a food marker and heavy template paper.

New Year's cookies "Deer Rudolph"
New Year's cookies "Deer Rudolph"

If you have no experience with icing sugar, then try to simplify the drawing a little and reduce the number of cookies, it will still turn out nice and tasty!

  • Cooking time: 2 hours 25 minutes
  • Quantity: 5-6 pieces

Ingredients for New Year's cookies "Deer Rudolph"

For the test:

  • 75 g butter margarine or butter;
  • 125 g icing sugar;
  • 170 g flour;
  • raw chicken yolk;
  • vanilla sugar or vanillin.

For glaze and decoration:

  • liquid food paints - brown, cream, red;
  • food marker - black;
  • 40 g raw chicken protein;
  • 290 g icing sugar.

Method of making New Year's cookies "Deer Rudolph"

Deer Rudolph. Its dimensions are indicated in centimeters, we cut out a deer from thick paper. For beginners, I advise you not to cut out small parts, but leave wide dies under them.

Let's prepare a template for cutting cookies
Let's prepare a template for cutting cookies

Mix the dough from the specified shortcrust pastry products in a food processor. When it gathers in a tight ball, put it in a bag, put it in the freezer for 10 minutes, or on a refrigerator shelf for 30 minutes. Then we roll out the dough thinly, apply a template to it, cut out a deer from raw dough. I repeat, if you are new to this business, then leave uncut dough under the deer antlers, the antlers can simply be painted with glaze, it will also turn out beautifully. Cut out 5-6 deer, put on a baking sheet.

Cut out cookies from shortcrust pastry and set to bake
Cut out cookies from shortcrust pastry and set to bake

Preheat the oven to 170 degrees. We put the baking sheet in a hot oven. We bake for 12-14 minutes. We leave the reindeer on a baking sheet until they cool completely, only after that we carefully remove it, trying not to damage the small parts.

Bake cookies must cool before applying the icing
Bake cookies must cool before applying the icing

On the cookies we outline the contours of the deer with a pencil according to the sketch.

Mix the glaze. In a porcelain bowl, grind the raw protein, add powdered sugar to it in small portions, the glaze is ready when the mixture turns bright white and resembles a thick gel in consistency. We close the bowl tightly.

We paint the deer antlers with glaze. Dry for 20 minutes
We paint the deer antlers with glaze. Dry for 20 minutes

Mix 50 g of white glaze with liquid cream paint (1-2 drops) and 60 g with dark brown paint. We fill two pastry bags with icing, paint over the antlers. First, the color is creamy, then the dark brown spots do not let it dry. Dry for 20 minutes.

Draw a brown deer head. Dry for about 15 minutes
Draw a brown deer head. Dry for about 15 minutes

Draw a brown deer head. Dry the glaze again at room temperature (about 15 minutes).

We draw the face of a deer, and after drying - the nose
We draw the face of a deer, and after drying - the nose

Use the cream frosting to paint part of the deer's face, then mix the red frosting. After the cream color is dry, paint a red nose. You can put a white dot on it, it will be more fun.

How to glaze the eyes of a deer
How to glaze the eyes of a deer

Draw white eyes for all the deer.

New Year's cookies "Deer Rudolph" are ready
New Year's cookies "Deer Rudolph" are ready

After the white frosting is dry, you can finish drawing the deer with a black food marker. Ready-made Christmas cookies "Deer Rudolph" should be put in a dry place and left for 10 hours (room temperature) so that all layers of sugar glaze harden well.

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