Cookies
Description
Perfectly complements tea and coffee. This recipe yields 30 cookies, which can be stored for up to 1 week in a tightly sealed container at room temperature. Enjoy your baking! The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. For the light dough: sift the flour into a mixing bowl, add cold butter cut into small cubes. Quickly rub the flour and butter together with your hands until a fine crumb forms.
- 2
Step 2
2. Separately, beat the egg with sugar using a spatula, then add it to the flour, and also add vanilla.
- 3
Step 3
3. Quickly knead a smooth and pliable dough, wrap it in plastic wrap, and refrigerate for at least half an hour.
- 4
Step 4
4. For the chocolate dough: sift flour and cocoa into a bowl, add cold butter. Quickly rub the flour and butter together until a fine crumb forms.
- 5
Step 5
5. Add the egg, beaten with sugar.
- 6
Step 6
6. Knead a smooth dough. Wrap it in plastic wrap and refrigerate for half an hour.
- 7
Step 7
7. Roll out both types of dough on a lightly floured surface to a thickness of 3-4 mm and cut out flower-shaped cookies using a cookie cutter.
- 8
Step 8
8. Transfer the cookies to a baking sheet with parchment paper and lightly brush with milk.
- 9
Step 9
9. Gather the remaining dough, roll it out again, and cut out circles using a small cutter.
- 10
Step 10
10. Cut into strips 3 mm wide.
- 11
Step 11
11. Then cut them into smaller pieces.
- 12
Step 12
12. Decorate the cookies.
- 13
Step 13
13. Use small balls of dough to make legs.
- 14
Step 14
14. Bake the cookies in a preheated convection oven at 180 degrees for about 10-15 minutes. Let the baked cookies cool completely on the baking sheet.
- 15
Step 15
15. Decorate the cooled cookies with melted dark and white chocolate. Pay attention to the eyes – they are different :)