October 26, 2024 Cookies
Experience the ultimate in homemade shortbread cookies with this rich, buttery recipe! These cookies combine simple ingredients—soft butter, powdered sugar, vanilla, and flour—to create a wonderfully tender and crumbly texture. To add a fun twist, half the dough is mixed with cocoa, giving you a beautiful two-tone effect and a hint of chocolate. After chilling the dough for easy handling, bake them to a perfect golden finish. The result? Soft, melt-in-your-mouth cookies with a touch of chocolate and a classic shortbread taste.
1. Take softened butter, cut into cubes if needed, and place it in a deep bowl. Add powdered sugar and mix with the butter until a smooth, homogeneous consistency is achieved.
2. Gradually add the wheat flour to the butter mixture in parts, kneading it to form a soft shortcrust pastry dough.
3. Divide the dough into two equal parts. Add 3 teaspoons of cocoa powder to one half and mix until the color is even. To the other half, add chocolate chips if desired and mix well.
4. Roll out each portion of the dough separately into a rectangular shape, aiming for a thickness of less than 0.5 cm.
5. Next, layer one rolled sheet of dough on top of the other and gently roll over them with a rolling pin to press the layers together.
6. Starting from each side, roll the dough toward the center, creating two rolls that meet in the middle. Press the two rolls together slightly.
7. Wrap the rolled dough in baking paper or cling film and place it in the freezer for 1 hour.
8. After the dough has chilled, remove it from the freezer and unwrap it. Slice it into cookies about 1 cm thick.
9. Arrange the cookies on a baking sheet and bake in a preheated oven at 170°C (340°F) for about 25–30 minutes.
10. Once baked, remove the cookies from the oven, let them cool, and enjoy the delicious results!
