Delicious chocolate cookies to decorate at home to wait before Christmas ...
Recipe type: Dessert, Snack
Kitchen room: American, French
140gbitter cocoa powder
1pinch of salt
450gsoftened butterambient temperature
200gLight brown sugar
3 lightly beaten eggs
In a bowl, combine the flour, bitter cocoa powder and a pinch of salt. Reserve.
Using a blender, mix with a flat mixer for a few minutes the sweet butter cut into cubes at room temperature, the powdered sugar and the brown sugar. Add the beaten whole eggs.
Gradually add the dry mixture to the previous mixture. Beat at low speed until the ingredients are completely mixed. Finish by adding the liquid vanilla. Mix one last time.
Divide the dough into two pieces of equal size and shape them into a ball. Wrap them individually and refrigerate for at least 1 hour.
Take the first dough, roll out the cookie dough between two sheets of baking paper: one below and one above to facilitate the work. The dough should be about 0,5cm thick. Put back in the fridge for 15 minutes. Do the same with the second dough.
Cut out the shapes using cookie cutters (I recommend Christmas cookie cutters at the bottom of the article). Carefully place the cut shapes on a baking sheet lined with baking paper.
Put back in the fridge for 5 minutes (this allows your cookies to keep their shape well). Then bake for 14 minutes at 165 ° C traditional heat. Take the cookies out of the oven and let cool on a wire rack. They must be completely cooled to be decorated.
Mix the egg white with the icing sugar. Add a few drops of water if the mixture is too compact. Here you have to obtain a medium icing consistency that will be used to outline the outlines of the cookies.
Little tip: when you draw a line in the bowl of icing, wait 15 seconds for the line to disappear: if it disappears too quickly, it is too liquid (add icing sugar), if it disappears too slowly it is too compact (add a little water).
Fill two piping bags fitted with a No. 1 and No. 2 piping tip (fine piping tips at the bottom of the article).
Then trace the outlines on the cookies, decorations and small writings. Leave to dry for 30 minutes before tasting.
These cookies can be stored in an airtight container for up to 2 weeks.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)