Delicious themed Easter cookies with cocoa
Preparation time: 60 minutes - Difficulty level: medium
- 375g flour
- 1/2 tsp baking powder
- 250g butter cut into pieces
- 125g powdered sugar
- 1 1/2 pk vanilla sugar
- 1 egg size L
- 1 pinch of salt
Ingredients for the dark dough:
- 35g cocoa (sieved)
- 2 tbsp milk
- 20g powdered sugar
Preparation:
Sieve and mix all the dry ingredients for the light-colored dough. Then add the egg and butter and mix with the dough hook of the mixer on speed 1. Once everything is well combined, work into a smooth dough by hand.
Then mix the milk and powdered sugar for the dark dough, add the cocoa and mix to a uniform paste.
Divide the light cookie dough in half and work the cocoa paste into one half.
Then leave both doughs to rest in the fridge for approx. 1 hour.
Now preheat the oven to 180°C and work the doughs in the meantime.
You will need different cookie cutters for this. We used small rabbits, flowers and sheep for the inner shapes and a large one for the outer shape.
Both doughs are rolled out to a thickness of about 8 mm and cut out with the large egg shape first. These are then cut out with the desired shapes and the inner motifs.
Place the eggs on a baking tray lined with baking paper and place the matching motif in the other dough color in the openings. The inner shapes are then exchanged.
Press the dough down lightly, place in the oven and bake at 180° for about 10-12 minutes.
Then leave to cool. Of course, the cookies taste best when they are still slightly warm.
