Entry Cookies (Black and White Doubles)

Theses cookies were a thank-you gift for a colleague who helped to shorten my way to work by a good deal. They display the shiny new gate that pedestrians and cyclists may use since this week, between the yellow stripes depicted on the cookies (which have been painted on the street just for this purpose).
In order to have room to paint, I used a rather big top of a storage tin as a cookie cutter, which makes for solid cookies! The dark dough and white chocolate filling reminds me of Oreo cookies.

Ingredients for 10 big double cookies:
250 g flour
20 g cocoa powder
1 TSP baking powder
100 g sugar
1 P. vanilla sugar
1 egg
125 g margarine
flour for rolling

For the filling:

100 g white chocolate
2 TBSP Cream Cheese

For the Royal Icing decorations:
1 egg white
300 g powdered sugar
food coloring

Tools:

dough mat

several piping bags and small plastic bags

Energy: 303 kcal per cookie

Preparation:

Knead the ingredients for the dough by hand or by kitchen machine, wrap in clingfilm and set in a cool place to rest. Roll out the dough and cut out cookies, bake them at 175°C for 12 minutes. Set cookies to cool on a rack and group them in pairs.

Melt the chocolate for the filling and stir in the cream cheese. Fill the batter into a piping bag and use it to glue the cookies together. 








Beat the egg white and add sugar. Use food coloring on small portions of the icing and keep the colored portions in small plastic bags for concurrent use. Decorate the cookies and pack them into a nice box!