Cookie Recipe ( Crispy melt away cookie BASE dough) :

5x (1x)

750g (150g) Soft butter
300g (60g) Caster Sugar
3 Large Egg Whites (room temp)
900g (180g) Plain Flour
3 tsp Vanilla

Divide the dough into 5 equal portions and with each dough make 5 different cookies:

Vanilla Butter Cookies:

Leave the first dough as is.

You'll need a piping bag and a tip of your choice.


Linzer Cookies:
to the second cookie dough, add:

- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice

■ Gingerbread *Style* Cookies:

to the third cookie dough, add:

- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)

For stronger gingerbread flavor add more ginger.

■ Sugar Cookies:

to the fourth cookie dough, add:

- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla

■ Chocolate Sugar Cookies:

to the fifth cookie dough, add:

- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies

5 x (1x) 750 g (150g) Soft butter 300 g (60g) Caster Sugar 3 Large Egg Whites (room temp) 900 g (180g) Plain Flour 3 tsp Vanilla

Mix in order
Cook 170C for 15m