How to cook
In the bowl of the mixer, beat the egg whites, butter, cream cheese and sugar until a fluffy mixture is obtained. Add the corn syrup/glucose, vanilla, almond essence, egg and beat until a homogeneous mixture is obtained.
Add the flour, baking powder, baking soda and salt and beat with a K-shaped stirrer. The resulting dough is divided into three equal parts. Leave one part white, it is wrapped in foil and left in the refrigerator.
Another part of the dough is placed back into the bowl of the mixer and the desired color is added and beaten until it turns into one color. Take it out, wrap in foil and refrigerate it. In the same way, the third color is added to the rest of the dough. Leave it in the refrigerator for about 1 hour.
First, roll out the white dough into a 3 mm rectangle. It is leveled out on the side.
Roll out the red dough, flatten it and place it on the white dough, followed by the last piece of dough, which is placed on the red dough.
Cut the sides with a knife into a perfect rectangle. The remnants of the multicolored dough can be gathered into a ball and you can form a flat cookie, however, the dough is very greasy and should not be thrown away.
The rectangular dough is transferred onto a large sheet of foil and rolled into a tight roll, which is about 5 mm wide. Wrap it like a candy and leave it briefly in the refrigerator for about 30 minutes.
The cooled dough is cut into about 1 finger thick slices. The slices are immersed (only the edges) in the colored sprinkles.
Arrange them at a short distance in a tray covered with baking paper.
Bake them in a preheated oven at 70.9″ (180 degrees) for about 8-10 minutes and do not bake them longer than that.
Take out the cookies, leave them to cool in the tray, since they are brittle while hot and may fall apart.
The colorful Christmas cookies are ready.