TWO-TONE COOKIES
adapted from : anncoojournal.com
Ingredients :
160 gm butter, soft to touch
80 gm icing sugar, sifted
1 medium size egg, about 60 gm with shell
200 gm cake flour or plain flour, sifted
1 tsp vanilla extract
1 tbsp Valrhona or Hershey's cocoa powder, sifted
Method :
1. Whisk butter and icing sugar at medium speed until light and fluffy.
2. Lower speed, add vanilla extract and slowly add in beaten egg till well mixed followed by flour, tablespoon by tablespoon.
3. Stop machine and use rubber spatula to fold well mixture. Divide mixture into two portions and add cocoa powder into one portion, fold well.
4. 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.
5. Pipe each cookie on the baking sheet and bake in the preheated oven at 180'C for about 15 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
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