Leopard Print Cookies – a special recipe
Posted on 10 May 2016
Leopard print cookies animal print cookies recipe
Leopard Print Cookies
Children love animals, they adore biscuits (cookies) and are thrilled when you surprise them with animal themed food. These Leopard Print Cookies are sweet and tender; and their “animal print” design was a great idea to spoil my children (and their school mates, of course 🙂 ) I admit this recipe was quite challenging for me but the result is always worth it, because the joy and surprise that I see each time into the children’s eyes are priceless 🙂
Ingredients Leopard Print Cookies
- 250 g soft butter (60% fats)
- 200 g powdered sugar
- 1 large egg
- 20 ml fresh lemon juice
- 1 teaspoon of vanilla extract
- 600 g all purpose flour
- 1 teaspoon of baking soda
- a pinch of salt
- 3-4 tablespoons of dark cocoa
Directions Leopard Print Cookies
Sift together flour, salt and baking soda. Mix butter with sugar until creamy, then add egg, lemon juice and vanilla. You will get a homogeneous, creamy composition.
Take 1/3 from this composition and mix it with 1 tablespoon of cocoa, then take 2/3 from the resulted light brown composition and mix it with the rest of cocoa in order to obtain the dark brown composition.
We have now three shades of composition: white, light brown and dark brown. Divide the dry mixture (flour, salt, baking soda) between the three shades (about 300 g for white, 180 g for light brown and 120 g for dark brown) and mix until they get a biscuit dough consistency. Add some more flour if needed. Wrap each of the three shades of dough in plastic foil and put them into the refrigerator for at least one hour. This resting period would make the dough more elastic and handle.
Roll the dark brown dough into a rectangle. Roll the light brown dough into a cylinder and wrap it into the dark brown dough, as seen in the pictures. Wrap this double cylinder (eventually cut in 2) in plastic foil ad place it into the freezer for 15 minutes.
Leopard Print Cookies
Preheat the oven at 175 Celsius. Prepare two baking trays and line them with baking paper.
Roll out the white dough on the table dusted with flour.
Take the cylinder from the freezer discard the plastic foil and cut it into thin slices. Spread these slices over the white dough sheet.
Cover with plastic foil and gently press the rolling pin all over so the brown dough discs to stick to the white dough sheet. Then remove the plastic foil ad cut the cookies using a round cookie cutter.
Place the cookies into the baking trays and bake them for 15-20 minutes or until golden brown.
These cookies can be stored into an air tight container up to 2 weeks.