Spring flower cookies
A cookie classic from the Soviet era. Butter cookies, which are shaped into a flower shape, are baked until brown on the outside, and chocolate icing is added to the center of the flower.
Preparation time: 30 minutes to prepare the dough, about 1 hour to bake
Level: Easy
Quantity: About 60 cookies
Ingredients:
400 g butter at room temperature
250 g of sugar
500 g wheat flour
1.5 teaspoons of vanilla sugar
2 eggs
Icing:
100 g of milk chocolate
50 g of whipped cream
Preparation:
- Mix butter with sugar and vanilla sugar until foamy.
- Add eggs and beat.
- Add the flour and mix until smooth.
- Place the dough in a baking bag equipped with a star-shaped nozzle or use a cookie press.
- Spray flower-shaped cookies on a baking pan covered with baking paper, and bake at 180 degrees C for about 15 minutes until the cookies turn slightly brown.
- Put the cookies on a wire rack and let them cool.
- Prepare the glaze. Melt the chocolate in a heavy-bottomed pot over very low heat, add the whipped cream while it’s melting, and mix until smooth.
- Put the glaze in a baking bag and sprinkle chocolate on the top of each cookie. The more chocolate you add, the tastier the cookies will be, but with too much chocolate, it tends to fall apart, as happened with my cookies.
Allow the cookies to cool and store them in a cool, dry, airtight container.
Ready!!
