This is a combination of vanilla and cocoa flavour butter cookies. The recipe is same as my previous postings on MY Family Butter Cookies and MY Cocoa Butter Cookies. All these cookies were made the same day but I posted them separately for easy reference. It is just a combination of both dough place in the star nozzle and pressed out to form the dual colour and flavour cookies.
250 gm butter [I used Golden Churn brand]
110 icing sugar
1 small egg
1/2 tsp vanilla essence
1/4 tsp salt
300 gm plain flour - sifted
- Cream butter and icing sugar until light. Add egg, vanilla essence and salt. Continue beating until creamy and fluffy.
- Stir in sifted flour and mix until well combined.
250 gm butter [I used Golden Churn brand]
110 icing sugar
1 small egg
1/2 tsp vanilla essence
1/4 tsp salt
270 gm plain flour - sifted together with cocoa powder
30 gm cocoa powder [I used Van Houten cocoa powder]
30 gm cocoa powder [I used Van Houten cocoa powder]
9-10 red cherries - diced
- Cream butter and icing sugar until light. Add egg, vanilla essence and salt. Continue beating until creamy and fluffy.
- Stir in sifted flour and mix until well combined.
- Remove a small portion of both cookie dough [alternately as you place the dough] into a piping bag with a star nozzle fitted to it.
- Pipe star rosettes onto baking trays lined with parchment paper.
- Place a piece of diced red cherries on each rosette.
- Bake in preheated oven at 180 degrees C for 15 minutes or until golden brown.
- Remove to cool on wire rack before storing in airtight container.
I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids,
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