On Christmas Eve, the whole family sat down at the table. Both children and adults made cows from unflavored dough, kneaded with milk. Milk, wheat flour, and salt were the only ingredients. Later the recipe became more complicated, spices and sugar were added to the dough. Already formed gingerbreads were taken out into the cold yard all night, and on Christmas morning they were sent into the oven. In memory of the holiday, a few masterfully made figures were kept in houses for the whole year.
For Christmas in Russia they baked kozuli, animal-shaped gingerbread. They were Christmas tree decorations, treats and home talismans.
In northern villages, kozuli were either cut out of rolled dough with a special mold (which was cherished and passed on as a legacy), or molded like clay toys. Baked gingerbreads were covered with white sugar or pink glaze, which was made with cranberry or lingonberry juice.
Burn one cup of sugar, dissolve in a glass of hot water. Add another 2 cups of sugar (until completely dissolved), 150 g of butter, 1 teaspoon of cinnamon, cloves and soda, 1 egg and 2 yolks. Pour about 0.5 kg of flour, knead the dough so that it does not stick to your hands. Keep the dough in a saucepan and cellophane in a cool place for a week. After that, add another 0.5 kg of sugar and roll the dough out to 0.5 cm thickness. Cut out the rolled dough in shapes of tin or thick paper and put it on a baking tray, greased with butter. Grease the gingerbreads with beaten egg and water in a ratio of 1:1 and put in the oven. Bake for 5−7 minutes. Let the gingerbreads dry, then remove them from the baking tray and decorate with glaze.