Ingredients
Scale
- 145 g butter, at room temperature
- ½ cup icing sugar, sifted
- ½ tsp vanilla extract
- 1 ½ cups plain flour, sifted
- ½ tsp fine salt
- 150 g dark chocolate buttons
- 100 g white chocolate buttons
- candy eyes
- Ziplock bag
Instructions
- Beat the butter and vanilla extract in a stand mixer or electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.
- Change the speed to low. Add the flour and beat until combined. Scrape the sides and bottom a few times until the mixture is well incorporated. Do not overmix.
- Shape the cookie dough into cylinders and wrap in cling wrap. Refrigerate for at least an hour.
- Preheat the oven to 180°C (350°F). Line baking trays with baking paper.
- Slice the dough into ½ cm thick pieces. Place on trays, leaving space between them. Bake for 10 minutes on middle racks. Cool for 5 minutes, then transfer to a cooling tray.
- Melt dark chocolate in a Bain-marie over medium heat, stirring continuously. Remove from heat.
- Place white chocolate in a Ziplock bag and seal tightly. Submerge in hot water until melted.
- Dip one side of each cookie in dark chocolate and add candy eyes. Drizzle melted white chocolate over the cookies.
- Store in an airtight container for up to 2 weeks. Dough can be refrigerated for a week or frozen for a month.
Notes
- Do not overmix the dough to keep cookies tender.
- Space cookies apart as they expand slightly during baking.
- Use a Bain-marie to melt chocolate gently and avoid burning.
- Store cookies properly to maintain freshness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg