It’s hard to resist cookies that are snowy white icing sugar contrasts with the ornate crimson pattern of cracks. Cakes are full of chocolate flavor, soft inside and a little crispy outside. Before baking, it is advisable to flatten the balls of dough slightly, so that half the sandwich cookies are not too high. Also it is important to coat the workpieces with powdered sugar evenly to obtain the most beautiful pattern with cracks. Share with friends: 
Time: 2 hours. 35 minutes Difficulty: easy Amount: 20 double cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 1.5 tbsp. premium flour
- 1/4 Art. cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp soda
- 1 and 1/4 Art. Sahara
- 55 gr. melted butter
- 1 tbsp. l yogurt
- 1 tsp red food coloring
- 1 tsp vanilla extract
- 2 large eggs
- Icing sugar
Curd cream
- 1 tbsp. powdered sugar
- 230 gr. softened cream cheese
- 55 gr. softened butter
- 1 vanilla pod, split lengthwise and scraped the seeds
Recipes with similar ingredients: premium flour, yogurt, eggs, cocoa, cream cheese
Recipe preparation:
- Cookies: sift flour with cocoa powder, baking powder, salt and soda in a medium bowl. In other similar dishes whisk sugar with butter, add yogurt, food dye, vanilla and eggs. Mix in a silicone spatula with flour into a mass with sugar until a homogeneous consistency. Cover the bowl with cling film and refrigerate for about for 30 minutes (the mass will still be soft).
- Preheat the oven to 190 ° C. Cover 2 parchment baking sheets paper.
- Pour some powdered sugar into a shallow bowl. Take away servings of chilled dough with a tablespoon and roll them. Powdered sugar should completely cover the workpiece. Move them on one of the prepared baking sheets. Place the balls from the dough on a distance of about 8 cm from each other: they will increase and in the finished their diameter will be approximately 8 cm.
- Bake until the cookies are slightly hard on touch, dried from above, but without dark spots (12-14 minutes). Give cool on a baking sheet for about 10 minutes. Cookies should remain slightly soft and barely move away from the bottom of the pan.
- While baking the first batch of cookies, select with a spoon and sugar over the next part of the dough, which then place on another baking sheet. Bake the second batch while the first cools down. Repeat with the remaining dough.
- Curd cream: using a stationary mixer with with a spatula, beat powdered sugar, cream cheese, butter and vanilla until the lumps disappear and the mass becomes homogeneous.
- When the cookies have cooled, distribute 1 tbsp. l toppings from cream cheese on the bottom (flat) side of half of the products. Cover with the remaining cookies so that their bottom (flat) the side was inside. Cookies can be stored in the refrigerator. inside a sealed container for 5 days.
