For the dough
300g butter
150g sugar
1 egg yolk
300g flour
80g unsweetened/baking cocoa
1 packet (8g) of vanilla sugar
For decorations
chocolate (400g should be enough)
sprinkles
diced almonds, hazelnuts or pistachios
Preheat oven to 180°C.
Mix butter, sugar, vanilla sugar, and egg yolk until creamy.
Add Flour and Cocoa and knead until a dough is formed.
Let the dough firm up in the fridge for a little (the butter gets quite melty when you work with the dough and putting it in the fridge helps with that).
It’s easiest to work with the dough if you cut off a quarter at a time.
Roll out the dough (don’t forget to flour the surface and the rolling pin) to about 3mm thickness, and use cookie cutters to cut out various shapes.
Depending on your oven, they take about 5-8 minutes to bake.
To decorate, melt the chocolate, cover cookies, and then sprinkle sprinkles or nuts over them before the chocolate can firm up again.
240g butter
120g sugar
360g flour
2 tablespoons of red wine (optional)
Jam/Jelly/Marmalade (my favorites are apricot jam or orange marmalade)
Preheat the oven to 180°C.
Mix butter, sugar, flour (and red wine) until a dough is formed.
Chill in the fridge for a little.
Roll out the dough to about 3mm thickness, and use cookie cutters to cut out shapes. Make sure there’s always an even number of each shape!
Bake until lightly golden brown.
While the cookies are still warm, use the jam/jelly/marmalade to stick two cookies of the same shape together.
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