Cookies "Birch logs"

I know a lot of talented people. And I admire these people infinitely. But the most unsurpassed master of real masterpieces is Nature! I am amazed by the complexity and intricacy of many of its forms, which we try to repeat. I am fascinated by the number of colors and their shades that allow us to see the world in all its diversity and beauty. But most of all I am captivated by completely simple shapes and colors. There is no pretentiousness in them, but you can't take your eyes off. And we have to look at all the masterpieces created by Nature, admire and learn from her. These are cookies from the book "Bakeland" by Marit Hovland and Trine Hahnemann. A birch tree, which has been growing in our yard under our windows for many, many years, has become the model for creating the picture. The cookie itself is very simple. But for its creation it is worth stocking up with patience and time, tk. the layers of chocolate and frosting must dry. And then the drawing must also "grasp" (but Nature does not create everything in an instant). I've been eating these cookies all day. But believe me, it was worth it! Not only did she feel like an artist, she also collected a bunch of compliments, was proud of the questions "did you do it yourself?" and "how did you do it?" And, of course, the reward was fragrant tea with delicious cookies.

Ingredients

• for cookies:
• butter at room temperature 150 g
• sugar 125 g
• egg 1 pc.
• all-purpose flour 250 g
• vanilla sugar 1 tsp
• baking powder 0.5 tsp
• for decoration:
• bitter or dark chocolate 100 g
• egg white 1
• icing sugar 200-250 g
• lemon juice
• 2 Oreo cookies or other chocolate chip cookies

Directions

1. Preheat oven to 200 gr. Cover the baking sheet with baking paper. Beat sugar and butter until fluffy. Add egg and mix well. Combine flour, baking powder and vanilla sugar. Add to the butter mixture and knead to a soft dough. Wrap the dough in plastic wrap and refrigerate for 1 hour. For each cookie, take 1-1.5 tbsp. dough and roll the "sausage" as thick as your finger. Press down slightly. Cookies should be 3-5 mm thick. Bake for 8-10 minutes. Cool completely on a wire rack.
2. For decoration. Remove the filling from the "Oreo" and grind it into small crumbs (the crumbs need dry, the filling will make it less crumbly). Melt the chocolate and apply it to the cookies with a pastry spatula or brush. Allow to harden.
3. Mix the protein with 200 g of icing sugar using a fork. Add a few drops of lemon juice and stir. You should get a thick glaze. If the icing is thin, add the icing sugar. If thick to the point that you cannot apply it to the biscuits, add lemon juice. When the chocolate has hardened, apply a white glaze over it (leave a little glaze). Using a toothpick, scrape off some of the glaze randomly. Let dry.
4. Apply the remaining glaze with chaotic lines and "islands", sprinkle with Oreo crumbs, shake off the remaining crumbs (ie those crumbs that have not adhered), tapping on the liver. Make short, transverse lines by drawing a sharp knife over the glaze.