Time: 2 hours.
Complexity: easily
Quantity: 24 cookies

The chocolate flavor of these cookies is intriguingly combined with the subtle aroma of cloves and vanilla—the perfect New Year's treat. They're tender and crumbly, and easy to make. A nice bonus: they can be decorated with icing. So, prepare plenty of cookie cutters to cut out shapes from the dough. Once the shortbread cookies have cooled completely, decorate them with icing made from powdered sugar and milk. Sprinkle the icing with decorative white sugar to make it look like snow. A wonderful mood is guaranteed!

Ingredients:

Cookie

• 220 g unsalted butter, room temperature
• 1 large egg yolk
• 1 tsp vanilla extract
• 0.5 tsp salt
• 1/4 tsp ground cloves
• 1 and 1/4 cups powdered sugar
• 1/3 cup cocoa powder
• 2 cups premium flour + extra for work

Glaze

• 1 cup powdered sugar
• 1/4 tsp vanilla extract
• 1-2 tablespoons of milk
• Decorative sugar, for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, powdered sugar, vanilla extract, eggs, milk, carnation, cocoa

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Preparation:

Step 1
• Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C).
Step 2
• Bake some cookiesIn a large bowl, beat the butter, egg yolk, vanilla, salt, and cloves with a mixer on medium-high speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in the powdered sugar and cocoa powder, then beat in the flour in two additions and combine.
Step 3
• Place the dough on a lightly floured work surface and dust it with flour. Gently knead the dough until it becomes soft and no longer sticky. If necessary, re-flour the surface and roll the dough out to a thickness of just over 0.5 cm.
Step 4
• Cut out shapes using 7 cm cookie cutters. Carefully gather the scraps and re-roll. If the dough is too soft to work with, refrigerate it to set. Place the dough shapes on two clean baking sheets, spacing them about 5 cm apart.
Step 5
• Bake, rotating the baking sheets halfway through, until the cookies are firm, about 20 minutes. Let cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
Step 6
• Prepare the glazeIn a small bowl, combine the sugar, vanilla extract, and 1 tablespoon of milk until smooth. Gradually whisk in up to 1 tablespoon of milk until the icing is thick but pourable. Place the icing in a small zip-lock plastic bag and snip off the corner. Pipe the icing onto the cookies, then dust with powdered sugar. Let set for 10 minutes.

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