Cookies for the Christmas Tree

Put into the mixer bowl the flour, honey, granulated sugar, soft butter, the egg yolks, 1 teaspoon of baking powder, 3 teaspoons of ground ginger and 3 teaspoons of cocoa

Start the machine with the hook attachment, adding the milk little by little to obtain a flexible dough that is not too stiff

Let the dough rest for 30 minutes, then roll it out to 1/2 cm thickness and cut it with appropriate cookie cutters into tree, angel and heart shapes

Using a wooden skewer, make a hole in each cookie to thread the ribbon through, then place them on baking sheets lined with parchment paper and bake at 175 degrees Celsius for about 15 minutes

Remove them from the oven and let them cool

For the icing, beat 2 tablespoons of egg white with as much icing sugar as necessary to obtain a very thick mixture, then add a few drops of lemon juice

Decorate the cookies with a drizzle of icing and colored sugar strands, silver dragees and other decorations; when hanging them, pass the ribbon through the little hole