Two-Color Flower Cookies
Plain and cocoa shortbread petals shaped into pretty two-tone flowers.
Ingredients
| 150 g | butter (Kaanlar) | |
| 1 tea cup | olive oil | |
| 1 | egg | |
| 1 cup | 240 ml | powdered sugar |
| 3 cups | 720 ml | flour |
| 1 dessert spoon | vanilla | |
| 1.5 tbsp | 23 ml | cocoa |
| 1 tbsp | 15 ml | milk |
Instructions
Ingredients (materials) — see the ingredients list.
How?
- Soften the butter at room temperature with the powdered sugar. Add the olive oil and the egg and mix.
- Add the vanilla. Gradually add the flour and make a dough that is soft to the touch.
- Cut the dough in half, making one piece larger than the other. Add the cocoa and 1 tablespoon of milk to the larger piece of dough and knead.
- Roll out part of the plain and the cocoa dough separately, about half a centimeter thick.
- Cut both doughs with a medium round cutter to get round pieces. Cut each circle in half with a knife. Take a plain half-circle with a cocoa one and place one of the petals, combining the two edges. Do the same with the other dough. One flower will consist of 5 petals. If you fold using stretch film, there will be no breaking in the dough.
- Arrange the flowers spaced apart on baking paper.
- Bake in a preheated oven at 170 degrees until they turn pink (lightly golden).
Enjoy!