Cookies
Description
For the cookies, prepare a regular shortcrust dough; to make the bake more tender and tasty, add a tincture. You can enhance the butterfly with raisins and seeds or use pieces of fruit or dried fruit, your choice. Try it, both tasty and beautiful The bake is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Beat the egg together with the sugar.
- 3
Step 3
Add softened butter.
- 4
Step 4
Pour the liqueur. I have a berry liqueur with vanilla, but you can replace it with a regular berry liqueur or with cognac.
- 5
Step 5
Mix everything with a whisk until smooth.
- 6
Step 6
Add one and a half cups of flour and mix.
- 7
Step 7
Divide the dough in half. To one part add cocoa and knead a chocolate piece of dough. To the other part sprinkle a little flour and make a light dough ball.
- 8
Step 8
Place the dough lumps in the refrigerator for 15 minutes.
- 9
Step 9
Take the dough out of the refrigerator, and roll each piece into a rectangle.
- 10
Step 10
We place one color on top of the other and align one side, trimming the edge with a knife.
- 11
Step 11
Roll the dough into a log and cut it in half.
- 12
Step 12
Join the two parts of the roll, as shown in the photo.
- 13
Step 13
Slice with a sharp knife.
- 14
Step 14
Press each cookie from both sides to form a butterfly shape and place them on a baking sheet lined with parchment paper.
- 15
Step 15
From raisins and seeds we make the butterfly's head and body.
- 16
Step 16
Bake at 180-190 °C for about 10 minutes.
- 17
Step 17
The "Butterflies" cookies are ready.