Chocolate butter cookies
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Christmas if over, New Year and it’s new goals are set. So we have just to wait for another great festival – St.Valentine day. But Christmas stil is something special – because we spend so much time thinking about our family and friend. And I think that to give is more important in that day then to get.
This year I got a small present from Ineta from Gamyklėlė blog. Thank you very much – it was really sweet 🙂
And now a little bit about cookies. I chose them because in the recipe it was written that they don’t spread. Yes, it’s correct. But I expected more crunchy, and they were soft. But they hole the form very well and are really delicious. I gave them as a present in my job. They disappeared in minutes 🙂 And I was asked for the recipes. So here it goes:
Chocolate butter cookies
Yields: 40 cookies
Calories: 60 kcal / cookie
1 cup = 237 ml
- 140 g butter
- 3/4 cup sugar
- 1 egg
- 1/2 tsp. vanilla sugar
- 1/2 tsp. salt
- 1/3 tsp. baking powder
- 1/3 cup cocoa
- 1 1/2 cup flour
- Cream room temperature butter with sugar. Add eggs and vanilla sugar. Mix well.
- Add baking powder and salt and mix again. Stir in the cocoa. Add flour in a few steps. The dough should be soft.
- Rap dough in food film and put in a fridge to chill (there it should be from 1 hour till you will have time to bake cookies). If you don’t have time to wait – just add 1/4 cup of flour.
- Take dough out of the fridge. Roll out on lightly floured surface.
- Cut cookies with forms and place on a baking tray, lined with baking paper.
- Bake at 180°C for 6 1/2 minutes.
This pie I caked in the beginning of this summer, but still in supermarket I saw rhubarbs, so maybe you still have some at home too. This pie is not very sweet. Next time I think I’ll double sugar in the filling or use less rhubarbs. But anyway, when this pie was cold kids and adults enjoyed it a lot!
Refreshing coffee-cake with light cherry sourness. At the beginning I was afraid that the recipe uses too much cherries, but when we tasted this coffee-cake we understood that the balance of sweetness and sourness is just perfect.
It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.
Last weekend we baked kid’s cookies. And it was really fun 🙂 I’m happy that I found these butter cookie dough. You don’t have to chill it – just mix all ingredients and you can play. Of course it has one nuance – you can’t roll it and cut with cookie forms. You make cookies by making small balls and sticks. And if you just fantasize – you can make flowers, butterflies, turtles, worms or anything you can imagine.
Tomorrow is Mardi Gras, and it seems, if I had no kids, I could forget it. But not now, because my kids already said what pancakes I should bake for their school. And as always my mind is busy about ideas what I could make tasty to feed my family. These crepes takes it all – they are very delicious and very satisfying. And everything in preparation is very simple and clear. But every time I prepare them, all just start to fight for them. For me, it gives a lot of pleasure. Since it is very tasty, it is difficult to stop eating them, so I make them not very often but during Mardi Gras you really can treat yourself.