These cookies are made with Spice-Walnut Cookie Dough. Dough may be frozen. Cookies can be stored in an airtight container for up to a month after baking.
Roll out dough about 1⁄8″ thick, cut with a camel-shaped cutter, and brush dough with uncolored egg wash. Next, outline the bottoms of the camels’ humps with 4 or 5 pieces of candy confetti each, and use another piece for an eye. Sprinkle the hump with colored sugar and the body with cinnamon sugar, then bake.
Roll out dough about 1⁄8″ thick, cut with a mouse-shaped cutter, then brush dough with uncolored egg wash. Sprinkle with cinnamon sugar and add a sliver of currant for an eye. After baking, use a brush to apply a wisp of gold dust to the body.
REINDEER Roll out dough about 1⁄8″ thick and cut with a reindeer-shaped cutter. Brush dough with uncolored egg wash. Sprinkle with cinnamon sugar, use a candy holly berry for an eye, and bake. Cool cookie, then paint on a collar with sugar glaze and decorate collar, if desired, with candy holly leaves and berries.