 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
|
Cream together butter and sugar. Blend well.
Beat in egg yolk and mix until well combined. (Photo #1)
Mix in the sifted dry ingredients. Fold the dough over itself and press the dough together into a rough ball. (Photo #2)
Cover the dough with plastic wrap and let cool in the refrigerator for an hour. You can skip this process if you don’t have the time.
Shape the dough into small holly leaf shapes. Alternatively, you can roll out the dough to 5mm thick and cut out with a holly leaf cookie cutter. (Photo #3)
Place the cookies on a baking tray. Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until brown.
After cooling, sprinkle with confectioners’ sugar generously. (Photo #4)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
40 cookies |
300kcal |
90 minutes |
|
| butter |
70g |
| sugar |
50g |
| egg yolk |
10g |
| cake flour |
100g |
| cocoa powder |
30g |
【Preparation】
- Sift together flour and cocoa powder.
- Allow butter to soften at room temperature.
|
|
|
