Once you have a smooth and homogeneous dough, wrap it in cling film and let it rest in the fridge for at least 1 hour.
Take the dough, roll it out on a lightly floured pastry board and cut out the molds you prefer (possibly similar in size, for a more even cooking): I chose Santa Claus hats, snowflakes and simple balls.
Place them gradually on a baking sheet lined with parchment paper, then bake for about 10 minutes or until golden brown in a preheated convection oven at 180 ° C.
And some small holly decorations (with red and green pdz) to attach to the red balls.
In addition, I created Santa Claus hats with white pdz on a red base, and I covered the snowflakes with white pdz, sticking the sugars on them.
I recommend: use the food gelatin to attach the sugar paste to the biscuits and to attach the decorations on the pdz bases, then let it rest for a few hours so that everything dries well.
The sugar paste Christmas cookies are ready.