Bicolored cookies

Delicious Bicolored Cookies

Welcome to the delicious world of cooking! Today, I will present you with an enticing recipe for bicolored cookies, a perfect choice for any occasion. These cookies are not only tasty but also beautifully colored, bringing a touch of joy to the plate. I invite you to join me on this culinary adventure!

Preparation time: 30 minutes
Baking time: 12-15 minutes
Total time: 1 hour and 15 minutes
Number of servings: 24 cookies (approximately)

Ingredients

- 400 g flour
- 150 g sugar
- 200 g margarine (or butter, if you prefer a richer taste)
- 2 egg yolks
- 1 tablespoon cocoa (for an intense chocolate flavor)
- 1 tablespoon sour cream (for a finer texture)

A bit of history

Bicolored cookies are a tradition in many cultures, with deep roots in the art of baking. They combine not only flavors but also colors, transforming a simple snack into a true work of art. People began to experiment with ingredient combinations in search of richer textures and flavors, and the result was this delicious recipe.

Steps to achieve perfect cookies

1. Preparing the dough
In a large bowl, combine the flour and sugar. Add the margarine cut into cubes, which should be at room temperature, and knead with your fingers until you achieve a sandy mixture. It is important not to over-knead to keep the cookies tender. Add the egg yolks and mix well. The dough should be homogeneous and easy to shape.

2. Dividing the dough
Divide the obtained dough into two equal halves. In one half, add the sour cream and cocoa, mixing well until fully incorporated. The other half remains yellow. This separation is essential to achieve the two characteristic colors of the cookies.

3. Chilling the dough
Wrap each half of the dough in plastic wrap and let them chill in the refrigerator for 30 minutes. This step helps to firm up the dough, making it easier to shape later.

4. Forming the sheets
Once the dough has cooled, take it out of the refrigerator. Divide each half into two smaller parts. Roll each piece into a thin sheet, about 0.5 cm thick. You can use a rolling pin dusted with a little flour to prevent sticking.

5. Assembling the cookies
Place a brown sheet (cocoa) on top of a yellow sheet (without cocoa) and roll them together. You can change the order for a different look, but both combinations will look splendid! Make sure the rolls are tight but not too tight, allowing for expansion during baking.

6. Chilling the rolls
Wrap the rolls in plastic wrap and put them back in the refrigerator for one hour. This step is essential to achieve beautiful and uniform slices.

7. Baking the cookies
Preheat the oven to 180°C. Line a baking tray with parchment paper. Remove the rolls from the refrigerator and cut them into slices about 1 cm thick. Place them on the prepared tray, leaving enough space between them to expand. Bake the cookies for 12-15 minutes or until they are slightly golden at the edges.

8. Cooling and serving
Once the cookies are baked, let them cool on a wire rack. They are delicious warm, but they also retain their aroma and taste even after cooling completely.

Practical tips

- Flour: Choose a quality flour, preferably type 000 or 550, to achieve a fine texture.
- Sugar: You can experiment with brown sugar for a more caramelized taste.
- Margarine vs. Butter: Using butter will give a richer flavor, but margarine is ideal for a more tender texture.
- Serving: These bicolored cookies pair perfectly with a cup of tea or coffee, making them an ideal dessert for a relaxing afternoon.

Interesting variations

- Add nuts: You can add 50 g of chopped nuts to the yellow dough for a crunchy texture.
- Flavoring: In the yellow dough, you can add grated lemon or orange zest for a hint of freshness.
- Chocolate: Instead of cocoa, you can use melted chocolate for a soft chocolate dough.

Nutritional information

Each cookie has approximately 100 calories, depending on the ingredients used. These bicolored cookies are a good source of energy, thanks to the sugar and healthy fats, but consume them in moderation, especially if you are trying to maintain your weight.

Frequently asked questions

1. Can I use oil instead of margarine?
It is not recommended, as the textures will be different. Margarine or butter ensures better tenderness.

2. How can I store the cookies longer?
Store them in an airtight container in a cool, dry place. They will last up to a week.

3. Can I freeze the cookies?
Yes, you can freeze the unbaked rolls, and when you want to prepare them, let them thaw and bake according to the instructions.

These bicolored cookies are not just a sweet treat but also a wonderful way to bring joy to your loved ones. So, don’t hesitate! Grab the ingredients, enjoy the cooking process, and savor every bite!