This is one of the cookies from my cookie box for this Christmas. I made Lintzer cookies, Cranberry Pistachio Biscotti, Chocolate Crinckle Cookies, Butter Cookies, Almond Lemon Cookies & Chocolate Vanilla Cookies this Christmas for gifting and for family. Gifting a box of mixed cookies seemed more interesting than just one variety.
Recipe courtesy: Donna Hay
120gms – Unsalted Butter
1/2 cup – Castor Sugar
2 tsp – Vanilla extract
11/2 cups – All purpose flour
1 tbsp. – Cocoa Powder
.Using a paddle attachement, on medium speed, cream together butter and sugar in the stand mixer, till the mixture turns creamy, fluffy and light. For about 8 to 10 minutes.
. Add egg, vanilla extract and beat till combined.
. Reduce the speed to 1 and now gradually add the All Purpose Flour. Till everything comes together.
. Take out 3/4 of this mixture onto a greased platform, bring it together. Wrap it in a clingfilm. Flatten it into a disk and refrigerate for 15 to 20 minutes.
. Add cocoa powder to the remaining dough in the bowl and mix it on speed 1 till combined well. Remove it, Wrap it in the clingfilm, flatten and refrigerate.
. Remove the dough disks and place them in between two layers of grease proof paper and roll it to a 3mm thick sheet. And place it in the refrigerator for 15mins. This will harden the dough and help cut crisp, sharp edges.
.Cut the plain vanilla dough sheet using 2″cookie cutter.
. Place the cut shapes on the cookie sheet with one finger distance. These cookies don’t spread a lot while baking so you can place them closer.
. Using a smaller fluted cutter cut the chocolate dough sheet and place them on the vanilla cookies.
. Leave them on the cookie sheet for a couple of minutes and then transfer them onto a cooling rack. let it cool completely. Store it in an airtight container.