Bhumika'sCookBook: Assorted Cookies

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Recipe:

Cuisine: International

Category: Baking

Preparation Time: 10 minutes

Cook Time: 15 minutes

Rest Time: 1 hour

Serving Size: 15 cookies

Author: Bhumika Joshi

Cup Size Used: 240 ml

Ingredients:

250 grams All purpose flour (approx 1 3/4 cup)
190 grams room temperature unsalted Butter
100 grams Powdered sugar (varies according to taste)
3 tbsp Cornstarch
2 tbsp Milk
1 tsp Vanilla essence
20 grams Almond flour
1/4 tsp Almond essence(optional)
15 grams cocoa powder
1/2 tsp salt (skip if using salted butter)
Fruit jam of your choice as required
White chocolate
Milk chocolate
Pink food color

Method:

Beat the butter using a hand blender/whisk till it turns pale and creamy.
Now add sugar and mix it well.
Add the vanilla essence, almond essence and milk to it and mix.
In another bowl sieve the flour, cornstarch, salt (only if using unsalted butter) and almond flour to avoid any lumps.
Add the dry ingredients to the butter sugar mixture in batches to combine well and form a dough.
Adjust the the consistency of the the dough by adding more flour or milk (starting with 1/2 tsp of milk at a time).
The dough should not stick to your hands and neither should it be crumbly.
Divide the dough into 3 parts
Add 15 grams of cocoa powder and 1 tbsp sugar to one part (adjust the consistency by adding little milk if you feel the dough is too dry).
Add few drops of pink food color to the second part.
Leave the third part as it is.
Now take each dough one by one and put it between two parchment papers and roll it using a rolling pin into 5 mm thickness.
Place the rolled dough as it is in the refrigerator for at-least an hour.
Take out the rolled dough and cut it in desired shape using a cookie cutter or sharp lid of a container.
I have cut them in round shape and in half of them made a small round in the center using a cookie cutter for filling.
Bake them in a preheated Oven at 170 C for 15 minutes.
Let the cookies cool down on a wire rack.
Now take Jam of your choice and place it on one round cookie.Cover it with the cookie with hole in the center.Fill more Jam if required.
For chocolate filling microwave the white chocolate and milk chocolate till its smooth and flowy.
Take another round cookie and repeat the process by filling white and milk chocolate respectively.
With the left over melted chocolate use a piping bag or spoon to make chocolate lines on plain cookies.
From the dough that is left out after the cookies are cut, roll them and place on each other and fold it forming a log. Refrigerate it for 1/2 hour and then cut them in 1/4 inch size thickness to form double colored cookies.
Do similarly with the left over pink dough too.