Chocolate Cream Sand Cookies Recipe

Instructions

1. Soften butter at room temperature, add sugar powder and salt, and mix.
2. Add egg yolk and vanilla extract and mix. Sift the soft flour and cocoa powder through a sieve and mix with a spatula.
3. Mix evenly by hand, put on the wrap, roll out to a thickness of 3mm, and rest in the refrigerator for 1 hour.
4. Loosen room temperature butter, add sugar powder and whip, then add cocoa powder and whip.
5. Add the melted dark chocolate and whip it thoroughly, then place it in a piping bag fitted with a tip (No. 865).
6. Use a flower-shaped cookie cutter (4.5cm) and a tip (1.8cm) to make a shape and pan it in an oven pan.
7. Bake in an oven at 160 degrees for 13 minutes and cool. (Preheat 180 degrees)
8. Squeeze cream on the cookies, sand them, decorate them with chocolate balls, and let them harden in the refrigerator for about 30 minutes.