With a crumbly texture that melts in your mouth and an irresistible cocoa taste, they are perfect as cookies for children!
Easter shapes this time, but you might as well use other shapes depending on the occasion. Decorate as desired!
about 50 cookies
- 300 g of cake flour
- 30 g of unsweetened cocoa powder
- 165g of softened butter
- 1 whole egg (medium size)
- 2 yolks
- 120 g of powdered sugar
- 2 teaspoons of vanilla (or chocolate) extract
- pinch of salt
First of all, beat the softened butter with the sugar and selected aromas for at least 3 – 4 minutes. It should be slightly fluffy.
Then add egg and yolks one at a time. They are to be thoroughly mixed.
Add flour, cocoa and a pinch of salt and knead with hands until uniform. Make balls, roll in foil and refrigerate for at least 30 minutes.
Preheat the oven to 180 degrees C.
Finally, on a well-sprinkled worktop, roll out the shortcrust pastry, fresh from the refrigerator, to a thickness of 5 mm. Use your favorite cookie cutters to cut out the biscuits.
Put the cookies on a baking sheet previously lined with parchment. (you can put the tray in the fridge for 15 minutes before baking)
Bake in an oven preheated to 180 degrees C for 10-12 minutes.
Cool and decorate as desired with, for example, melted chocolate.