• Separate 1 egg white from the yolk.
• Reserve 1 tbsp flour.
• Add cinnamon, 75g sugar, butter and remaining flour to a large bowl.
• Knead with your fingertips until the butter is incorporated and the dough has a crumble-like consistency.
• Add the egg yolk and mix until the dough is smooth.
  Wrap in cling film or baking paper. Refrigerate until firm to touch, 30-45 mins.

TIP: To speed things up, freeze the dough instead, 15-20 mins.

• While the dough cools, preheat the oven to 190°C/170°C fan/gas mark 5.
• Sprinkle some reserved flour over your work surface and your dough.
• Using a rolling pin, roll the dough out to about 5mm thickness.
• Carefully cut out the dough in the shape of Christmas trees, candy canes and Santa hats.
• Roll the remaining dough into a ball, and repeat until all the dough has been used.

Little Chef's TIP: Kids can help shape the shortbread.

• Pop the shapes onto a lined baking tray, spacing them well apart.
• Bake until lightly golden, 10-15 mins.
• Whisk the cream cheese and 25g sugar in a bowl until smooth, 1 min.
• Place the cream cheese in a piping bag (you can also use a freezer bag with a small incision in one of the corners) and decorate your cooled cookies.
• If you prefer, spoon the frosting on top.

Little Chef's TIP: Help draw Christmas garlands, baubles and other decorations.