Christmas cookies with crumbled raspberries

Cut the cold butter into cubes and put in a bowl. Add the caster sugar and the salt.

Sift the flour and cinnamon on top and knead with your fingertips first into crumbs and then into a cohesive dough ball.

Leave the dough wrapped in cling film for 60 minutes in the refrigerator.

Preheat the oven to 175 ° C.

Roll the dough on a floured sheet with a rolling pin until a piece of 4 mm thick.

With the protrusion molds, cut out figures from the dough and put a round with the straw at the top of each cookie. Place on a griddle covered with parchment paper.

Unroll the excess dough again, put the biscuits out again and place on the baking sheet.

Bake for about 10 minutes in the middle of the oven until the edges of the cookies start to color. Remove from the oven and leave to cool in 1 hour on a rack.

Prepare the glaze according to the instructions on the packaging. Crumble the dried raspberries.

Brush the cookies with the glaze and sprinkle them directly with raspberry crumbs. Leave to dry for approx. 1 hour.

Stick colored ribbons through the holes in the cookies and hang them in the tree.