Christmas tree cookies

Unscrew eggs with syrup in a small bowl. Flour, baking powder, pinch of salt, ginger powder, cinnamon and brown sugar over a generous bowl. Mix in butter. Make a dimple in the middle and pour three quarters of the egg mixture into it. With the hands or with a mixer with dough hooks quickly knead into a cohesive dough. If necessary also add the rest of the egg mixture. If the dough becomes too sticky, add a little extra flour. Cover the bowl and let the dough rest in the refrigerator for at least half an hour.

Preheat the oven to 170 ° C. Cover the baking tray with baking paper. Spray the work surface and the rolling pin with flour. Roll out the dough into a piece of approximately 5 mm thick.

Using the shapes, stick out or cut figures out of the dough. Place the figures with a palette knife or cheese slicer at some distance from each other on the baking sheet. Cut the trimmings into dough again and again, roll them out and cut them. Make small holes at the top of all figures with a sharp knife (to get a ribbon later so that they can hang in the Christmas tree).

Cook the cake figures in the middle of the oven in 20 minutes until lightly browned. Allow the cookies to cool for 10 minutes, carefully place them on a rack with a palette knife or cheese slicer and let them cool down further.

For the glaze: in a bowl of proteins with the hand mixer frothy beating. Add lemon juice and then gradually add icing sugar. Continue to beat until mixture is thick and creamy.

Cover the cake figures with glaze and decorate with decorative material. Let the glaze dry and harden, string ribbons through the figurines and hang cookies in a Christmas tree.