Prepare a shortcrust pastry from flour, sugar, 1 pinch of salt, baking cocoa, egg and butter: First knead it into coarse crumbs with the dough hooks of the mixer. Then knead very quickly with your hands in the bowl or on the work surface to a smooth dough.
Caution: If the dough is kneaded too long, the gluten (gluten protein in the flour) forms a skeleton. This is not desired in short pastry, as it makes the pastry tough. Form the dough into a ball, wrap in foil and chill for approx. 45 minutes.
Cut out a template (approx. 6 cm Ø) from cardboard in the shape of a Christmas ball. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper.
Roll out the dough on some flour or between two layers of baking paper 3-4 mm thin. Cut out cookies using the template. Cut mini holes for ribbons out of the cookies using a small punched spout. Cut out mini circles and stars with cutters.
Knead dough residues again and again briefly, cool if necessary, roll out and cut out.
Put cookies on the trays. Pre-bake in the hot oven for about 12 minutes. In the meantime, chop the sweets separately by colour in the universal chopper. Take the cookies out of the oven.
Put chopped candy into the cut out circles and stars. Continue baking at the same temperature for about 4 minutes. Remove and let cool for about 5 minutes. Pull the paper from the tray and let it cool down.