Cream fat, 100 g icing sugar, vanillin sugar and salt. Stir in the eggs one after the other. Add milk. Mix flour, blancmange powder and baking powder and stir in. Using 2 teaspoons, place about 30 small heaps on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let cool on a cake rack.
Mix 200 g icing sugar and egg white with the whisk of the hand mixer to a smooth glaze. Halve the icing, colour one half red. Pour into two disposable piping bags. Paint Santa faces on the flat side of the Americans with the icing. Decorate with chocolate lentils and love beads. Allow to dry. Americans keep hermetically sealed and stored in a cool place for a maximum of 1 week
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