Easter cookies

Cut the cold butter into cubes. Split the egg. Mix in a bowl the flour with a fifth of the icing sugar, pinch of salt and diced butter. Rub butter and flour into a crumbly mixture with the fingertips. Add the egg yolk and knead everything quickly into a smooth dough. Add half a tablespoon of water if necessary. Leave the dough wrapped in foil for 20 minutes in the refrigerator.

Preheat the oven to 180 ° C. Roll the dough on a floured surface to a large piece of 5 mm thick. Stick Easter figures out of the dough with cutouts and place them gently on the baking tray. Insert a hole from the top with a pointed knife in each cookie.

Bake the cookies in the middle of the oven in about 20 minutes until golden brown and done. Allow the cookies from the oven to cool well on a rack. Meanwhile, make the glaze. Stir in a bowl the remaining icing sugar with two to three tablespoons of egg white into a firm and shiny glaze.

Place the cookies on a firm surface and brush them with a knife with glaze. Let them lie for 2-3 minutes. Decorate the Easter cookies with the color sticks and baking decorations.

Let the icing on the biscuits become firm in 30 minutes.