Two-color shortbread cookie

Bread 504 Last Update: Aug 04, 2021 Created: Aug 04, 2021 0 0 0
Two-color shortbread cookie
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Delicious, bright, crumbly shortbread cookies that fly away like seeds in a matter of minutes! The "dark side" of this cookie contains cocoa powder. Preparing such two-color cookies is very simple and will certainly delight all its tasters. Moderately sweet cookies, with a delicate taste and aroma of chocolate

Ingredients

Directions

  1. Prepare all ingredients.
  2. Remove the butter from the refrigerator in advance and leave at room temperature until softened.
  3. Sift flour well before use.
  4. Take quality cocoa.
  5. If the powdered sugar and cocoa are lumpy, they also need to be sieved.
  6. Pour odorless vegetable oil into a deep dish. Add softened butter.
  7. Whisk until light, fluffy, like whipped egg whites, only harder (it took me 2-3 minutes).
  8. (A hand whisk is best for mixing.)
  9. Pour icing sugar into the butter mass. Stir until smooth.
  10. Add flour in small portions. Stir the dough with a spatula after each addition.
  11. Now work a little with your hands and collect the dough into a ball. It is soft and non-sticky.
  12. Divide the dough into two equal pieces. Pour cocoa powder into one. Knead the cocoa dough until smooth.
  13. Preheat oven to 170 degrees.
  14. Pinch off a piece of walnut from the white dough.
  15. Pinch off the same piece from the brown dough.
  16. Crumple the pieces in your hands, form a bun and flatten it with a suitable object - I used the embossed bottom of a salt shaker. I got 18 cookies with a diameter of 4.5-5 cm.
  17. Cover the baking sheet with parchment and place the cookies there.
  18. Bake the two-color shortbread cookies at 170 degrees for 15 minutes, adjusted for the power of your technique and the size of the cookies.
  19. Unplug the oven and leave the cookies inside to rise and cool.
  20. The two-color shortbread cookie is ready.
  21. Enjoy your tea!

Two-color shortbread cookie



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Delicious, bright, crumbly shortbread cookies that fly away like seeds in a matter of minutes! The "dark side" of this cookie contains cocoa powder. Preparing such two-color cookies is very simple and will certainly delight all its tasters. Moderately sweet cookies, with a delicate taste and aroma of chocolate

Ingredients

Directions

  1. Prepare all ingredients.
  2. Remove the butter from the refrigerator in advance and leave at room temperature until softened.
  3. Sift flour well before use.
  4. Take quality cocoa.
  5. If the powdered sugar and cocoa are lumpy, they also need to be sieved.
  6. Pour odorless vegetable oil into a deep dish. Add softened butter.
  7. Whisk until light, fluffy, like whipped egg whites, only harder (it took me 2-3 minutes).
  8. (A hand whisk is best for mixing.)
  9. Pour icing sugar into the butter mass. Stir until smooth.
  10. Add flour in small portions. Stir the dough with a spatula after each addition.
  11. Now work a little with your hands and collect the dough into a ball. It is soft and non-sticky.
  12. Divide the dough into two equal pieces. Pour cocoa powder into one. Knead the cocoa dough until smooth.
  13. Preheat oven to 170 degrees.
  14. Pinch off a piece of walnut from the white dough.
  15. Pinch off the same piece from the brown dough.
  16. Crumple the pieces in your hands, form a bun and flatten it with a suitable object - I used the embossed bottom of a salt shaker. I got 18 cookies with a diameter of 4.5-5 cm.
  17. Cover the baking sheet with parchment and place the cookies there.
  18. Bake the two-color shortbread cookies at 170 degrees for 15 minutes, adjusted for the power of your technique and the size of the cookies.
  19. Unplug the oven and leave the cookies inside to rise and cool.
  20. The two-color shortbread cookie is ready.
  21. Enjoy your tea!

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