Vienna Cocoa Cookies

Overview

This recipe uses the Viennese cocoa shortbread recipe from my friend Maggie. It's just that I didn't use the traditional rotating method or W shape for the extrusion method. Instead, I used my large flower nozzle to press it directly on the baking sheet. After cooling, I decorated the middle with various colored icings, which immediately added a festive atmosphere to the simple cocoa cookies.

Tags

• baking
• children
• afternoon tea
• cookies
• butter
• cake flour
• cocoa powder
• decorative icing
• egg white
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, sift the flour and cocoa powder in advance

   

2. 2 Add the softened butter to the powdered sugar and stir evenly with a rubber spatula

   

3. 3 Use an electric mixer to beat the egg whites at slow speed until smooth, then add the egg whites in two batches and beat evenly at high speed

   

4. 4 Beat it into a feather shape, slightly enlarged in volume and lighter in color

   

5. 5 Sift flour and cocoa into butter paste at the same time

   

6. 6 Stir evenly, no dry powder

   

7. 7 Put the cookie mouth into a flower bag in advance, and put an appropriate amount of cookie batter into the bag

   

8. 8 Directly squeeze it onto the non-stick baking pan, try to keep the size and thickness consistent, and squeeze two plates in total

   

9. 9 Put it into the preheated oven at 170 degrees, turn the heat up and down, and cook for about 15 minutes. After taking it out of the oven, let it cool on the rack

   

10. 10 The true appearance without decorative icing looks beautiful

    

11. 11 With the decoration of icing, the festive atmosphere is immediately present