Ingredients:

120gm custard flour
250gm plain flour
100gm grounded almonds
260gm margerin/butter
190gm castor sugar
1 tsp vanilla essence
1 tsp nescafe coffee powder mix with 1 tsp hot water
(you can use any other coffee brand)
1 egg

Glazing
1/2 egg (beaten)

Decorations
60gm chocolate rice

Method:

Beat butter and egg until creamy and fluffy.

Add in vanilla essence, coffee mixture, egg and grounded almonds.

Beat further to combine all the ingredients.

Finally fold in the dried ingredients. (Custard and plain flour)bit by bit until all the flour is finish.

Flatten the dough with a rolling pin and use cutters of your choice.

Glaze with beaten egg and decorate with chocolate rice.

Preheat oven 180C and bake the cookies for 20 minutes.

Tips:
You can double the recipe, make half as above, another half omitte the coffee mixture, add in 1 tsp of grated orange rinds and 1/2 -1 juice of a orange. Do rosette shape top with cut cherries using a piping bag because the dough will be sticky.If dough is too sticky add in 2-3 tbsp of plain flour.