Crispy Cookies
Crispy Cookies
Ingredients
For the Cookie Dough
- 125 gram butter, at room temperature
- 1 egg
- 1 tea glass cornstarch
- 1 tea glass vegetable oil
- 1 1/2 tea glass powdered sugar
- 1 teaspoon baking powder
- 2 1/2 water glass flour, sifted
For the Topping
- 2 package milk chocolate
- a handful pistachios, chopped or whole
Instructions
- 1
In a large mixing bowl, combine the room temperature butter, egg, cornstarch, vegetable oil, powdered sugar, and baking powder. Knead until all ingredients are well combined.
⏱️ 5 min
- 2
Gradually add the flour and continue kneading until you get a soft, non-sticky dough. Be careful not to add all the flour at once; adjust according to the consistency.
⏱️ 10 min
- 3
Take walnut-sized pieces from the prepared dough and roll them in your hand. Press a spoon into the center of each round dough to give it the shape of the spoon.
⏱️ 5 min
- 4
Using a knife, make light incisions on the edges of the cookies you shaped with a spoon. This will give the cookies a more aesthetic look.
⏱️ 5 min
- 5
Arrange the shaped cookies on a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 2 min
- 6
Preheat the oven to 170°C. Bake the cookies in the preheated oven for approximately 12-15 minutes, ensuring they remain pale on top. The bottom of the cookies should be lightly golden, while the top remains white.
⏱️ 15 min•🌡️ 170
- 7
While the cookies are baking, melt the milk chocolate using the double boiler method. To do this, place water in a pot and bring it to a boil. Place a heat-resistant bowl over the pot and melt the chocolate in this bowl. Be careful not to let the water touch the chocolate.
⏱️ 5 min
- 8
Let the baked cookies cool down. Dip each cooled cookie into the melted chocolate.
⏱️ 10 min
- 9
Sprinkle pistachios over the chocolate-dipped cookies. To allow the chocolate to set, let the cookies sit in the refrigerator or a cool place for about 30 minutes.
⏱️ 30 min
- 10
Once the chocolate has set, the cookies are ready to serve. Enjoy!
Kitchen Tools
Crispy Cookies
For the Cookie Dough
- 125 gram butter, at room temperature
- 1 egg
- 1 tea glass cornstarch
- 1 tea glass vegetable oil
- 1 1/2 tea glass powdered sugar
- 1 teaspoon baking powder
- 2 1/2 water glass flour, sifted
For the Topping
- 2 package milk chocolate
- a handful pistachios, chopped or whole
Instructions
- 1
In a large mixing bowl, combine the room temperature butter, egg, cornstarch, vegetable oil, powdered sugar, and baking powder. Knead until all ingredients are well combined.
⏱️ 5 min - 2
Gradually add the flour and continue kneading until you get a soft, non-sticky dough. Be careful not to add all the flour at once; adjust according to the consistency.
⏱️ 10 min - 3
Take walnut-sized pieces from the prepared dough and roll them in your hand. Press a spoon into the center of each round dough to give it the shape of the spoon.
⏱️ 5 min - 4
Using a knife, make light incisions on the edges of the cookies you shaped with a spoon. This will give the cookies a more aesthetic look.
⏱️ 5 min - 5
Arrange the shaped cookies on a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 2 min - 6
Preheat the oven to 170°C. Bake the cookies in the preheated oven for approximately 12-15 minutes, ensuring they remain pale on top. The bottom of the cookies should be lightly golden, while the top remains white.
⏱️ 15 min•🌡️ 170 - 7
While the cookies are baking, melt the milk chocolate using the double boiler method. To do this, place water in a pot and bring it to a boil. Place a heat-resistant bowl over the pot and melt the chocolate in this bowl. Be careful not to let the water touch the chocolate.
⏱️ 5 min - 8
Let the baked cookies cool down. Dip each cooled cookie into the melted chocolate.
⏱️ 10 min - 9
Sprinkle pistachios over the chocolate-dipped cookies. To allow the chocolate to set, let the cookies sit in the refrigerator or a cool place for about 30 minutes.
⏱️ 30 min - 10
Once the chocolate has set, the cookies are ready to serve. Enjoy!