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

Mix in order
Cook 170C for 15m