Two-Tone Cookies
Light and crumbly with a nice flavour of valrhona cocoa powder and they literally melt in your mouth.
Ingredients
- 160 g butter - soft to touch
- 80 g icing sugar - sifted
- 1 medium size egg - about 60g with shell
- 200 g cake flour or plain flour - sifted
- 1 tsp vanilla extract
- 1 tbsp Valrhona or Hershey's cocoa powder, - sifted
Instructions
- Whisk butter and icing sugar at medium speed until light and fluffy.
- Lower speed add vanilla extract and slowly add in beaten egg till well mixed followed by flour, tablespoon by tablespoon.
- Stop machine and use rubber spatula to fold well mixture. Divide mixture into two portions and add cocoa powder into one mixture, fold well.
- Prepare a piping bag fitted with star tip, transfer cocoa batter on one side of the piping bag and plain batter on the other side.
- Pipe each cookie on the baking sheet and bake in the preheated oven 180 deg C for about 15 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 3mgSugar: 1gVitamin A: 4IUCalcium: 2mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!