Prepare the shortcrust pastry: sift the flour and starch together, pour them into a large bowl and add the vanilla and icing sugar. Stir and add the cold butter in chunks.

Work with your fingertips, rubbing the ingredients to get a floury dough.

At this point add the egg yolks and knead getting a homogeneous mixture.

Form a ball, wrap it in film and put it in the fridge for 1 hour.

After this time, turn on the oven to 190 °C.

Divide the shortcrust pastry into 2 parts and roll out one at a time into a not too thin disk on a generously floured surface.

Cut out the cookies with the molds you prefer: I used Christmas tree and stars.

you just have to cut out the trees and place them on the baking sheet lined with paper.

cut out the biscuits, place them on the baking sheet, brush them with a little milk and place a toasted hazelnut in the center.

cut out the biscuits, place them on the baking sheet, brush them with a little milk and sprinkle them with a couple of tablespoons of brown sugar mixed with a teaspoon of cinnamon.

Bake the cookies for 10-12 minutes.

Let them cool well without moving them from the pan, then pair some christmas tree together with nutella.

Melt the chocolate, insert it in a paper cone or in a pastry pen and draw lines on the trees as if to remember the string of lights that you normally put on your Christmas tree. Decorate the stuffed ones with smarties.

The procedure is the same: sift the flour, pour it into a large bowl and add the ginger and the brown icing sugar. Stir and add the cold butter in chunks.

Work with your fingertips, rubbing the ingredients to get a floury dough.

At this point add the egg yolks and knead getting a homogeneous mixture.

Form a ball, wrap it in film and put it in the fridge for 1 hour.

After this time, turn on the oven to 190 °C.

take back the ginger shortcrust pastry and weigh 150 gr. Add the raisins and knead again. Form a cylinder, wrap it in film and put it in the freezer for 20 minutes.

Cut out the biscuits thick enough using a heavy kitchen knife and bake at 190 °C for 10 minutes. I got 8 cookies.

weigh 200 gr of ginger shortcrust pastry and add the chocolate chips. Knead again, form a cylinder, wrap it in film and put it in the freezer for 20 minutes.

Cut out the cookies thick enough using a heavy kitchen knife and bake at 190 °C for 10 minutes. If you like, once cold, you can brush only one side of the cookies with melted dark chocolate. I got 12 cookies.

roll out the remaining shortcrust pastry to a thickness of about half a cm. Cut out the biscuits with the relative molds, place them on a baking tray lined with paper and bake them in a hot oven at 190 °C for 10 minutes.

Remove from the oven and let them cool well without moving them from the pan.

Reduce the dark chocolate into flakes and melt it in a double boiler. Put it in a tall and narrow container (I used a brick to serve the milk) and dip the final part of the tail of the comets. Put them to dry on a wire rack placed on aluminum foil, so that they lose the excess chocolate.

Brush the cap of all the mushrooms with dark chocolate, then smear the brush with melted white chocolate and brush it over the dark chocolate creating the effect of irregular color (because Ludovica rightly pointed out me that the cap of porcini mushrooms it's not of a homogeneous color!). Finally, decorate the mushrooms with a little chopped hazelnuts. Let it dry well.

I got 12 mushrooms and 12 comet stars.