Two-tone butter cookies

10' Easy 14-16

Prepare these old-fashioned cookies with only a few simple ingredients that you all have in the kitchen! Buttery
and soft, the combination of vanilla and chocolate is perfect!

Ingredients Directions

300 g soft flour General

100 g icing sugar Preheat the oven to 170°C (340° F) set to fan.

Add the flour, icing sugar, vanilla powder, salt, and butter into a large bowl, and
1 vanilla powder
rub them well with your hands until the mixture looks like wet sand.

1 pinch salt Add the egg yolk and knead until you have a thick dough.

250 g butter, cold, cut into Divide the dough into two equal pieces, add the cocoa powder to one of them,
cubes and knead well until the cocoa powder is incorporated into the dough.

1 egg yolk, from a medium

Roll out the dough pieces on your worktop, shape them into a roll, and place
egg
one next to the other. Shape them into a large roll that has both dough pieces
together.
2 tablespoon(s) cocoa
powder
Wrap the dough in some plastic wrap and refrigerate it for 1-2 hours to cool
well.

Remove the dough from the refrigerator, take out the plastic wrap, and cut the
dough into even round pieces, 0.5 cm thick. You can cut as many cookies as you
want and store the leftover dough in the freezer.

Line a baking pan with parchment paper and arrange the cookies in it.

Transfer the pan to the oven and bake the cookies for 12-15 minutes.

Remove the pan from the oven and set it aside for 15 minutes.
Serve the cookies.