Simple black and white cookies

Ingredients for 1 servings:

• 250 g butter, room temperature
• 200 g sugar
• 1 pinch of salt
• 4 egg yolks
• 250 g spelt flour type 630
• 100 g potato flour
• ½ sachet of baking powder
• 2 cl rum
• 2 tbsp cocoa powder
• some granulated sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 52 minutes

with sugar sprinkles, for approx. 90 pieces

Makes about 90 cookies. Cream the softened butter with the egg yolks and sugar until light and fluffy. Mix the flour, baking powder, potato flour and salt and stir into the egg mixture to form a firm dough. Divide the dough and mix one half with the rum and the other half with the cocoa powder. Cover and let both portions rest in the refrigerator for one hour. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Roll out both doughs thinly between plastic wrap. Alternate the light and dark dough sheets on top of each other, cover with the light dough and roll out again a little. Cut pieces of dough about 2 x 3 cm in size and sprinkle them with the sugar. Press the sugar down lightly. Place the cookies on a baking sheet lined with baking foil or parchment paper and bake for about 10-12 minutes until light golden. Once cooled, store in a tightly sealable box.