Butter cookies with chocolate ornaments black and white

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 egg(s)
• 1 pinch of salt
• Vanilla pulp from one pod
• ½ tsp baking powder
• 250 g flour
• 150 g dark chocolate coating
• 150 g white chocolate coating
• some jelly, e.g. rose jelly

Instructions

Working time approx. 3 hours; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 7 hours 15 minutes

Cream the butter, sugar, egg, salt, and vanilla seeds with a hand mixer until creamy. Gradually stir in the flour mixed with the baking powder. Shape the dough into a ball and wrap it in cling film. Refrigerate for 1 hour. Roll out on a floured surface to a thickness of about 5 mm. Cut out the cookies and place them on a baking sheet lined with baking paper. Bake in an oven preheated to 160 degrees Celsius (320 degrees Fahrenheit) for about 10-12 minutes. Allow to cool. Melt the chocolate coating separately in a water bath. Pour into silicone ornament molds. Shake them to remove any air bubbles. Refrigerate the molds for about 2-3 hours, until the chocolate has hardened. Carefully remove the molds from the molds. Repeat this process until all the chocolate coating has been used. Warm the jelly very slightly, but not too hot; if necessary, cool it down a little again before using. Put a little jelly on each cookie and stick the chocolate on. Let it dry. This all sounds pretty time-consuming, and it is, but the result is worth it! It’s important to keep the following points in mind: It’s best to prepare the chocolate ornaments the day before. It takes a bit of patience until all the chocolate coating has been processed and hardened. Then store the ornaments in their packaging in the refrigerator until ready to use. The ornaments should be the same size and shape as the cookies. I used the Petit Poesie cookie set for this. The jelly must not be too warm, otherwise the chocolate will melt back onto the cookies. A rose jelly or a fruity one tastes best, as it goes well with the chocolate and adds a certain kick. The recipe makes about 30 cookies.