Chocolate Butter Cookies

I’ve been wanting to try this technique for a while and it takes quite a large amount of waiting time, so I used my day off to do it 🙂

The skills come in when it comes to the decorations… first time I’m trying this out so it might be one good looking cookie out 24! But we will give it a try anyways!


For the cookies-
3/4 cup sugar
180gr butter (soft)
1 egg
1 tsp hazelnut essence
1 2/3 cups flour
1/3 cup unsweetened cocoa
For the royal icing-
2 egg whites
3-4 icing sugar (depending on how thick you want it to be)+ extra
1 tsp lemon juice
blue, red and black food colouring
sugar pearls
thin brush
Start with the cookies. Beat the butter and sugar together and then add the egg. When it’s all combined and you’ve scraped the bowl, add the dry ingredients a bit at the time along with the hazelnut essence. The consistency will be very sticky so don’t worry about making it into a ball. Put the dough in cling film and place in the fridge for a couple of hours.
Turn oven on 180°. Take out and cut into 3 pieces. Leave one part out and put the other two back in the fridge. This dough melts really quickly so try to work it as fast as you can. Flour a surface and roll the dough out and cut into circles. Line a tray with parchment and bake the cookies for 10-15 minutes. Repeat the process with the rest of the dough and let the cookies cool completely.
Meantime, prepare the icing. Start beating the egg whites and add the sugar a little at the time. Add the lemon juice. It should read a very thick consistency which should make it easier to decorate.
Divide the icing in two bowls. One you will keep white and then other you will dye blue. Pour the icing in piping bags, the white with a thin nozzle and for the blue just cut the end of the bag. I put the piping bags in glasses to help me pour.
Now you can start flooding the cookies. Help yourself with a toothpick. With the blue, draw a circle making the border of the cookie and then fill with colour. In a circular movement use the toothpick to cover the gaps. Do this with all the cookies and let them set for at least 2-3 hours.
When I was done, I still had a lot of blue left over so I coloured it a dark purple, adding a splash of black and 1-2 tsp of red. The icing might become very liquid so just add more icing sugar and mix. When you are happy with the colour then pour it in another piping bag with a thin nozzle.
Now start making the flowers 🙂 With the white or the purple, draw the three top of a heart shapes around the cookie or make squiggles like in the pictures.
Have a small glass of water near by to keep the brush damp. With the tip of the brush, spread the icing from the border towards the centre of the cookie, following the icing’s shape.
Make sure you clean the brush after every petal or the icing will accumulate.
Do this with all the cookies, giving the icing the time to dry so you can make a second layer later and then repeat the process with inner petals.
Once you are finished, put some icing in the middle of the cookie and place pearls in the centre.
And there you go. Hope you have as much fun as I did. Enjoy. Ciao for now! xox

4 thoughts on “Chocolate Butter Cookies

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