- softened butter - 1 Glass (chocolate chip cookies)
- sugar - 1 glass (chocolate chip cookies)
- egg - 1 piece (chocolate chip cookies)
- vanilla - 1 teaspoon (chocolate chip cookies)
- wheat flour - 1 3/4 Glass (chocolate chip cookies)
- cocoa - 1/2 cups (chocolate chip cookies)
- baking powder - 1 1/2 teaspoons (chocolate chip cookies)
- salt - 1/2 teaspoons (chocolate chip cookies)
- softened butter - 1 cup (vanilla cookie)
- sugar - 3/4 Glass (vanilla cookies)
- sugar powder - 1/2 cups (vanilla cookies)
- egg yolks - 2 Pieces (vanilla cookies)
- Vanilla - 2 Teaspoons (vanilla cookies)
- flour - 2 1/4 Cups (vanilla cookies)
- salt - 1/2 Teaspoon (vanilla cookie)
- food coloring - 1 To taste ((optional) vanilla cookies)
- powdered sugar - 3/4 Cups (glaze)
- milk - 1 -1 1/2 Art. spoons (glaze)
- vanilla - 1/4 Teaspoons (icing)
- food coloring - 1 To taste ((optional) glaze)
1. Make a chocolate chip cookie. In a medium bowl, sift flour, cocoa powder, baking powder and salt. Whisk butter and sugar in a large bowl. Add the egg and whip. Stir with vanilla. Add the flour mixture in two sets, stirring well before each addition. 2. Divide the dough into 2 equal parts. Roll each in a rectangle about 15 cm in length. Screw each into a plastic wrap and align the sides to give a square shape. Put in the refrigerator for 2 hours or at night. 3. Make a vanilla cookie. In a bowl, sift flour and salt together. Whisk butter and sugar in a large bowl. Add the yolks and whip. Stir with vanilla. Add the flour mixture in two sets, stirring well before each addition. 4. Divide the dough into 2 equal parts. Roll each in a rectangle about 15 cm in length. Screw each into a plastic wrap and align the sides to give a square shape. Put in the refrigerator for 2 hours or at night. 5. Preheat the oven to 160 degrees. Get out of the refrigerator 1 rectangle of vanilla and chocolate dough, remove the polyethylene. Place next and cut into slices about 1 cm thick. 6. Using the mold, cut out the clover from each slice. Place the chocolate clovers inside the carved vanilla slices, and the vanilla clovers into the inside of the chocolate slices. 7. Lay the cookies at a distance of 4 cm from each other on baking sheets lined with parchment paper, and bake for about 15 minutes. Allow to cool completely. 8. To make the icing, whip the powdered sugar and 1 tablespoon of milk together. Add the vanilla and mix well. If the glaze is too thick, add more milk. If the glaze is liquid, add more sugar. Decorate the cooled cookie with icing.
Servings: 10-12