Mini Milk and Coffee Cookies

Milk cookies:

1. Mix the butter and powdered sugar with the hand whisk until creamy. Whisk the egg with the honey and stir into the butter mixture. Mix the flour, Cake Flour, powdered milk and baking powder in a bowl, sieve into the butter egg mixture and knead with your hands to form a smooth dough. If it is difficult to knead and appears too dry, moisten one hand a little with water twice. That’s enough.
2. Preheat the oven to 150 ° O / bottom heat. Divide the dough into 4 portions and shape each into a 1 cm thin roll. Press this very lightly flat, cut off small “pillows” of approx. 3 g with a spatula and place them on the baking sheet or paper lined with a small gap. The baking time on the 2nd rack from the bottom is 15-17 minutes. They should not brown. When the underside is golden brown, remove from the oven.
3. In the meantime, mix the icing sugar and milk into a very chewy icing and put a dab on each small pillow.

Coffee cookies:

1. Mix the butter, powdered sugar and egg yolks with a hand whisk until creamy. Dissolve instant coffee in the hot water and stir into the butter mixture. Mix Cake Flour with cocoa, sieve into the butter mixture, work in with a spoon and knead lightly with your hands.
2. Heat the oven to 170 ° O / bottom heat. Shape the mixture into a thick roll. Cut off small portions of approx. 6 g, roll them slightly oval between your hands and place them on the baking sheet lined with baking paper or foil with a little space. Then press a groove lengthways with the slightly thicker back of the dough scraper so that it looks like a coffee bean.
3. The baking time on the 2nd rack from the bottom is 15-17 minutes.
4. The small, sweet “appetizers” for coffee or tea are ready. …. what do they say when they advertise a well-known confectionery manufacturer …………. “the smaller, the more often” … ;-)))
5. The milk cookies made a tightly filled tray, and the slightly larger coffee cookies made 38 pieces.
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