Shortbread "Staves Santa Claus"

170 g flour

110 g butter

60 g sugar or powdered sugar

15 scarlet drops of food coloring

1 yolk

? h. l. salt

Frostbitten diced butter, add sugar, leave for 20 minutes, knead the mixture with a fork to flake, enter the yolks, knead into a homogeneous lush lather using a mixer.

In a separate bowl sift the flour and add salt, add this mixture slowly into the oil 3 tablespoons at a time at constant kneading helices mixer - the dough should have a soft, smooth and uniform.

Divide the dough into 2 equal parts, add a dye and then knead it for a uniform staining.

Roll the dough into two balls away for an hour in the cold.

Vystelit baking parchment, oil not grease.

Preheat oven to 190 degrees.

Pinching off two types of test pieces the size of the kernel hazelnut rolled strips blocked by the fingers - diameter of approximately 5 mm, length - from 8 to 10 cm.

Folding and twisting the strip adjacent to each other in a helix starting from the ends of the tubes, both ends slightly squeeze, bend at one end of a "staves".

Bake the shortbread "Staves Santa Claus" about 9 minutes in the oven on parchment, let cool and serve.