These buttery shortbread cookies are a challenge to make but too cute to resist. The hardest part was getting the eyes right, I ended up having to add extra dough on top to form the oval panda eyes because they didn’t form in the log. The dough is easiest to work with when chilled but not frozen so if you’re like me and decided to make panda cookies in 100 degree weather, make sure to chill the dough in the fridge before attempting to roll it out… and work fast!
For the original recipe and step by step pictures, click here.
Here’s the recipe converted to volumetric units:
1/2 cup (1 stick of butter) room temperature
1/4 cup sugar
1 egg yolk
1 tsp vanilla extract
3/4 cup flour
1/2 + 1/8 cup flour + 1/8 cup cocoa powder
Beat the butter and sugar until creamy. Add…
Lihat pos aslinya 108 kata lagi