Fox Cookies

For the fox cookies, first beat THEA, sugar and vanilla sugar with a mixer until smooth. Carefully beat in egg and food coloring one at a time – the mixture should be really bright orange.

Combine flour, 1 pinch of salt and 1 tsp gingerbread spice if desired, add and mix briefly with mixer until coarse. Knead the dough with floured hands and shape into a ball.

Roll out dough in portions on a floured work surface until 4-5 mm thin, making sure that the rolling pin is also always lightly floured. Cut out circles with a glass or cookie cutter (Ø approx. 7-9 cm).

On the cut dough circles, use the same glass or cookie cutter to press the cheeks into the bottom right and left of the semicircle as a mark. Place three chocolate drops as eyes and snout and press down lightly. Place the cookies on baking sheets lined with baking paper and bake in a preheated oven at 180 degrees (convection oven 160 degrees) for 10-12 minutes. Remove from baking sheet with baking paper and let cool on a cooling rack.

After cooling, fill the little cheeks with white sugar writing and paint the ears on the fox cookies.

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