Shortbread- 1 stick (100 g) butter
- 1 cup (2.5 dl) all-purpose flour
- 1/4 cup (0.5 dl) sugar
- 1 tbsp cocoa powder (preferably Dutch process)
Fillings- 2 tbsp raspberry jam
- 4 tbsp icing (powdered sugar mixed with water)
- 4 tbsp hazelnut spread (Nutella)
Set the oven to 350°F (175°C). Rub butter, sugar and flour together into a smooth dough. Shape half the dough into thin, 2-inch (5 cm) rings (tops). Divide the remaining dough in half and mix one with cocoa, them shape them both into thin, 2-inch (5 cm) circles (bottoms). Fill half the top rings with raspberry jam and bake all cookies until edges begin to color, about 8-10 minutes. Allow to cool, then pipe icing onto the light bottoms and add the jam-filled tops (Singoalla). Pipe hazelnut spread on the brown bottoms and top with the empty rings (Ballerina). Store in an airtight container.
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