Autumn evenings mean more time for sweet baking! Utilize this recipe for delicate leaf-shaped cookies and invite the youngest ones to the kitchen!
Ingredients
For the Dough:
- Powdered sugar – 150 g
- Egg – 3 pieces
- Cocoa powder – 2 tablespoons
- Butter – 200 g
- 18% cream – 1 tablespoon
- Vanilla – 6 g
- Wheat flour – 350 g
For Decoration:
- Dark chocolate – 100 g
Preparation
Step 1: Prepare the Shortbread Dough In a bowl, mix very soft butter with powdered sugar and seeds scraped from vanilla pods. Add egg yolks and mix again. Gradually add flour, stirring the dough constantly until the ingredients are thoroughly combined and form a uniform mass.
Step 2: Prepare the Two-Toned Mass Divide the prepared dough into two equal parts and place them in separate bowls. Sift 2 tablespoons of flour into one bowl and 2 tablespoons of cocoa into the other.
Mix the light and dark dough separately until the ingredients are combined. If necessary, add a little sour cream.
Flatten both masses on a flour-dusted board. Place the dark dough on the light one and roll it into a log, then cut it in half. Flatten the halves again on the board so they merge into one piece. Roll it in the opposite direction, cut it in half, and flatten it.
Wrap the two-toned dough in plastic wrap and refrigerate for about 30 minutes.
Step 3: Cut Out the Cookies Roll out the chilled dough to a thickness of about 6 mm on a flour-dusted board and cut out leaf shapes using paper templates.
Step 4: Bake and Decorate the Cookies Place the cookies on a baking sheet lined with parchment paper. Bake for about 11-14 minutes at 180°C. Let them cool.
Decorate the cooled cookies with tempered chocolate using a piping bag. Optionally, place them in the fridge for a while to let the chocolate set faster.
