Ingredients
For cookies:
200 grams of butter, very soft
80 grams (two thirds of a cup) powdered sugar
Pinch of salt
1 egg white
1/2 teaspoon vanilla extract
35 grams (quarter of a cup) cornflour
185 grams (a cup and one third) of flour
For coating (optional)
100 grams of milk/dark chocolate, chopped
1 teaspoon of oil
Preparation
For the cookies:Mix in the bowl of an electric mixer with a guitar hook, cream soft butter with powdered sugar and salt for two minutes until soft.
Add egg white, vanilla extract and cornflour and mix to incorporate. Add the flour and process at low speed just until a uniform dough.
Transfer to a piping bag with a serrated nozzle, and sprinkle stripes, circles or waves at large intervals on pans lined with baking paper. You can also use a cookie syringe. Refrigerate for an hour.
Heat the oven to 170 Celsius degrees and bake the cookies for 12-15 minutes until lightly golden, then cool.
For the coating (optional): melt the chocolate in the microwave or over a bain-marie, add oil and mix.
Dip about a third of each cookie in the melted chocolate, place on a baking sheet lined with baking paper and refrigerate briefly to set.
