Chocolate Shortbread Cookies
4 servings
80 minutes
Sandy chocolate cookies are a classic of Russian cuisine, combining the tenderness of sandy dough with the rich flavor of cocoa. This recipe originates from home baking traditions when hostesses aimed to create simple yet exquisite desserts. The buttery base gives the cookies softness, while the addition of vanilla sugar fills them with subtle aromatic notes. The secret to their appeal lies in the contrast of light and dark dough, creating an impressive visual pattern. These cookies are perfect for cozy tea times; their crunchy texture pairs wonderfully with hot beverages. They not only delight in taste but also evoke warm memories of family evenings. An essential dessert for both weekdays and special occasions.
1
Put butter and sugar in a bowl, beat well with a mixer, and add vanilla sugar.
- Butter: 200 g
- Sugar: 150 g
- Vanilla sugar: 5 g
2
Separate the egg yolks from the whites, add to the butter mixture, and mix well.
- Chicken egg: 1 piece
3
In a separate bowl, mix the flour with the baking powder and add it to the butter with the yolks.
- Wheat flour: 250 g
4
Knead a firm dough and divide it into 2 equal parts.
5
Add cocoa to one part and mix thoroughly. Place the dough in the refrigerator for 30 minutes.
- Cocoa powder: 50 g
6
Roll out a rectangular sheet from each dough, then stack them on top of each other and roll into a log.
7
Place the prepared roll in the freezer for 15 minutes. Then cut it into pieces, half a centimeter thick.
8
Place the cookies on a greased baking sheet and bake at 180 degrees for 15-18 minutes.