Another one-bowl cookie dough, with roots in Italy though its exact origin is somewhat elusive. The result is a light, crumbly, and flavourful cookie, and with more than 300 g of flour, it yields a generous batch to keep in the cookie jar or in the freezer for months.
INGREDIENTS
300 Gr. all purpose flour
150 Gr. cold butter cut in small cubes
100 Gr. icing sugar
3 Egg yolks
1 pinch of salt
200 Gr. white chocolate
200 Gr dark chocolate
PREPARATION
To make the button-shaped cookies, start by preparing the dough
If the dough seems too dry because the eggs are small, add 1 extra egg yolk if needed, or a splash of milk.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cold cubed butter with the icing sugar until the mixture resembles coarse crumbs.
Add the egg yolks and salt, then mix briefly until combined.
Add the flour and mix just until the dough is smooth and homogeneous.
Shape the dough into a ball, place it in a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
After 30 minutes, take small pieces of dough and roll them into balls between the palms of your hands. Flatten them slightly and place them on a baking sheet lined with parchment paper.
Once all the cookies are shaped, refrigerate them for another 45 minutes so they hold their shape during baking.
Bake at 180°C, without preheating the oven, for 35 minutes.
Check one cookie by breaking it in half. If the centre is still not dry, leave the cookies in the switched-off oven for another 10 minutes.
Melt 200 gr dark chocolate in a bain-marie and dip the cookies. Leave them on the baking sheet to cool.
Once the dark chocolate has set, melt 200 g white chocolate in a bain-marie and transfer it to a disposable piping bag. Snip off a tiny corner of the piping bag and pipe the white chocolate decoration with small lines.
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