From a Pot: Chocolate Cookies with Strawberry Marmalade

Butter Cookies

• Butter: 150 g

• Egg: 1

• Egg yolk: 1

• Powder sugar: 100 g

• Flour: 300 g

• Vanilla ekstrakt: 1 tsp

• Baking powder: 10 g

• Dark cacao: 20 g

• Strawberry marmalade

1. Mix room temperature butter with powdered sugar to get a smooth texture without lumps.
2. Then add room temperature egg and egg yolk to the batter and mix. Add vanilla extract and mix just to combine.
3. Then sieve in the flour, dark cacao and baking powder, knead with your hands to get a smooth dough. Shape it into a ball, wrap it in a plastic foil and place it into the refrigerator for at last 3 hours or overnight.
4. Roll out the dough on a floured surface with a wooden roller to about 3 mm thick. If you left the dough to rest overnight, leave it outside the fridge for about 10 minutes before use, so it warms up a bit.
5. Cut the cookies out of the dough with a cookie cutter. Use different cookie cutters, one with a hole in the middle and the other without a hole.
6. Place parchment paper on a baking tray and bake the cookies in a preheated oven at 180 degrees Celsius (356 F) for about 8 - 10 minutes or until they start to brown around the edges. The baking time may vary based on your oven and on how big are your cookies.
7. Wait for the cookies to cool down a bit, then spread strawberry marmalade on all the cookies that are without holes (use about half teaspoon of marmalade for a cookie). Cover them with cookies that have holes, then sprinkle them with some powdered sugar if you wish.