Ingredients
For decoration:
- 100 gram White chocolate
- 100 gram Dark chocolate
- Sprinkling confectionery to taste
Instructions
- Measure out white and brown sugar.
- Put butter at room temperature in a large bowl, add both types of sugar, salt, egg and flavor to it. Beat well with a mixer (3-4 minutes at high speed).
- Add color to the mixture and mix thoroughly.
- The amount of dye is indicated approximately, be guided by the manufacturer's recommendations and the desired shade.
- Measure out the flour.
- Mix flour with baking soda and baking powder. Sift flour mixture and cocoa powder into a bowl of liquid ingredients and stir.
- Should have a sticky and thick dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, maximum 24-48 hours.
- Remove the dough from the refrigerator, roll it into balls. I got 20 balls weighing 30 g each.
- Place the balls on a baking sheet. Bake in an oven preheated to 180 ° C for 11-14 minutes.
- Cool the cookies on a baking sheet for about 5 minutes, then transfer them to the wire rack and allow to cool completely. For decoration, melt white and / or dark chocolate and dip each cookie halfway into it.
- Decorate with pastry sprinkles on top, place on a plate or wire rack and let the chocolate harden.
- Enjoy your tea!