Chocolate Dipped Butter Swirl Cookies

Ingredients for 40 swirl butter cookies:

• 300 g flour
• 220 g butter, softened
• 100 g chocolate
• 50 g sugar
• 35 g icing sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp rum essence
• ½ tsp salt

Preparation:

1. Preheat the oven to 180°С.
2. Place the butter in a bowl and sift in the icing sugar. Add in the sugar and mix until fluffy.
3. Mix in the egg, salt, vanilla and rum essence.
4. Sift the flour into another bowl, then add it to the mixture. Stir until a soft dough is obtained.
5. Line a baking tray with parchment paper. Attach a star nozzle to a piping bag. Transfer the cookie dough into the piping bag.
6. Pipe big swirls onto the parchment paper. Leave space between the cookies as they expand during baking.
7. Bake for about 10 minutes, or until golden edges.
8. Leave the cookies to cool down in the tray for 5 minutes, then transfer them onto a cooling rack until completely cool.
9. Melt the chocolate in a double boiler. Dip 1/3 of each swirl cookie into the chocolate. Place the cookies onto baking paper until the chocolate hardens.

Bon appetit!

Tip:

1. If you would like all your swirl butter cookies to have the same even colour everywhere, without slightly burnt edges, place a silicone baking mat under the parchment paper. This way the cookies won’t have a direct contact with the metal tray and will bake equally.
2. If you want all your chocolate swirl cookies to have the same nice and round shape, you can create a pattern. It is super easy, you just need to take a glass that has the same diameter as the desired size of your cookies. Place the glass onto the baking paper and trace a circle with a pen. Repeat until you run out of paper, and don’t forget to leave space between the circles. Flip the parchment over and pipe your cookies using the circles as a guide – pipe inside the circles, outside of them, or just on top of them.