Viennese Cookies Le Cordon Bleu Recipe

Ingredients

Viennese Cookies
Adapted from Le Cordon Bleu, Cookies
(24 cookies)
100 grs unsalted butter, room temperature
1/2 tsp vanilla extract
Zest of a small lemon
50 grs icing sugar
1 big egg, lightly beaten
150 grs all-purpose flour
100 grs bitter chocolate (+ 70% cacau - I used Lindt)

Preparation

Step 1

Mix butter, sugar, vanilla and lemon zest into a bowl, until fluffy and creamy. Slowly mix in the egg, stirring between each addition. Add sifted flour gradually. Preheat oven to 200º C.
Put batter in a bag or use a spoon and place shaped cookies on baking sheet. Bake for 10 minutes or until golden. Cool on a rack.

Set a medium heatproof bowl over a saucepan of simmering water. Place chocolate in the bowl and stir until just melted. Merge half of each cookie in the chocolate and allow to cool on a baking sheet.

Note: to use chocolate on all (24 cookies) 200 grs of chocolate are needed - I only melted 100 grs as I also used cherries on part of the cookies and let a few simple