I have made these two-colored cookies several times, especially when I need something that looks good on a platter without being complicated to work with. They don't require special shapes, just two glasses or a glass and a small shape at hand. The dough is quite elastic, doesn't stick, and in the end, you can juggle with whatever cream you have at home. I love that they remain soft and can be filled with whatever you have on hand, whether pudding or chocolate.
Quick Info
Total time: Approximately 2 hours (including cooling and baking)
Preparation time: 30-40 minutes (without cooling the dough)
Baking time: 25-30 minutes per batch
Servings: 40-50 cookies, depending on the size of the shapes
Difficulty: Medium
Recipe type: Assorted cookies, suitable for festive platters or for storing in a box
Ingredients
For the dough:
1 kg flour
150 g sugar
1 whole egg + 1 yolk
200 g butter or margarine
5 tablespoons cocoa
1 vial or small bottle of rum essence
For the cream:
1 packet of strawberry pudding (or another flavor, depending on what you have on hand)
100 ml whipped cream
100 g chocolate (for the chocolate cream)
Strawberry jam (optional, for decoration or filling)
Preparation Method
1. Dough Preparation
Put the butter cut into cubes in a large bowl. Add the sugar and mix with a fork until you get a paste. Add the whole egg and the yolk and homogenize. Incorporate all the flour. Knead quickly until you get an elastic dough; you don't need to insist too much.
2. Dividing and Flavoring
Divide the dough into two equal parts. Put half in the fridge for 20-30 minutes to firm up slightly. In the other half, add 5 tablespoons of cocoa and the rum essence. Knead until completely incorporated. This also goes in the fridge.
3. Shaping Cookies
Take the first part of the dough (the one without cocoa) out of the fridge. Roll out a sheet about 0.5 cm thick. Cut circles with a glass. Place them on a baking tray lined with parchment paper.
4. Baking White Cookies
Put the tray in the preheated oven at 180°C. Bake for about 30 minutes, checking at the end to ensure they don't color too much on the edges.
5. Cocoa Cookies
Take the second half of the dough (the one with cocoa) out of the fridge. Roll it out similarly, cutting circles with the same glass. From each circle, cut out the center with a smaller shape (round, heart-shaped, whatever you have at hand). This way, you get a "ring" of dough. Place these rings on the tray, on parchment paper.
6. Baking Cocoa Cookies
Bake at 180°C for 25-30 minutes. Check to ensure they remain soft and do not burn.
7. Filling Cream
For the pudding cream: prepare the pudding according to the instructions on the package, letting it cool completely.
For the chocolate cream: whip the cream until stiff, melt the chocolate in a double boiler or microwave, and mix the cream and chocolate only when the chocolate is cooled but still liquid.
Optionally: you can use strawberry jam for extra flavor in decoration or filling.
8. Assembly
Once the cookies have cooled completely, place a teaspoon of cream on each full circle (white) (or use a piping bag for more control). Place a "ring" of cocoa cookies on top, ensuring they are the same size.
9. Decoration
If you want, decorate with melted chocolate or glaze. Those with strawberry pudding can also be decorated with a little jam or slices of strawberries.
Why I Make the Recipe Often
The cookies hold up well, do not harden, and do not crumble easily. You can make them with whatever cream you have on hand. I like that they look good but do not require hard-to-find ingredients or complicated techniques.
Tips and Variations
Tips
The dough should not be too soft; otherwise, it will stick when cutting.
If you have time, let the dough chill longer to roll out more easily.
Use two glasses or a small shape for cutting out the center; it doesn't need to be special.
Substitutions
Butter can be replaced with margarine, but the texture will be slightly different.
The pudding can be any flavor, not just strawberry.
You can also use thick jam or sweet cream cheese instead of pudding.
Variations
You can add ground nuts to the cocoa dough for a different texture.
Chocolate cream can also be made just from melted chocolate with a little butter if you don't have cream.
You can add a little lemon zest to the white dough for flavor.
Serving Ideas
Arrange the cookies in alternating layers on the platter for visual effect.
You can put cookies in a jar or box for edible gifts.
They go well with tea or coffee, especially filled with chocolate cream.
Frequently Asked Questions
Can I make the dough a day in advance?
Yes, it can be kept in the fridge covered until the next day, but don't leave it longer, or it will harden too much.
Can I make the cookies without filling?
Yes, they are good plain, without cream or jam, if you prefer less sweetness.
How can I get a small circle in the middle if I don't have a special shape?
Use the cap from a plastic bottle or a clean thimble.
How thin should the rolled-out dough be?
Half a centimeter is suitable; it shouldn't be too thin, or it will dry out in the oven.
Can I use other flavors in the pudding cream?
Yes, any flavored pudding fits, from vanilla to chocolate or berries.
Nutritional Values
Estimate for one filled cookie (pudding/chocolate):
Calories: approx. 90-110 kcal
Carbohydrates: 15 g
Fats: 3-4 g
Proteins: 1-2 g
Values are approximate and may vary depending on the filling and size of the cookies.
Storage and Reheating
The cookies hold up well at room temperature, in a metal or plastic box, for up to a week. If you use whipped cream or pudding, it's best to keep them cool and consume them within 2-3 days. I do not recommend reheating; they dry out in the oven or microwave. Unfilled cookies can be stored longer.
Quick Info
Total time: Approximately 2 hours (including cooling and baking)
Preparation time: 30-40 minutes (without cooling the dough)
Baking time: 25-30 minutes per batch
Servings: 40-50 cookies, depending on the size of the shapes
Difficulty: Medium
Recipe type: Assorted cookies, suitable for festive platters or for storing in a box
Ingredients
For the dough:
1 kg flour
150 g sugar
1 whole egg + 1 yolk
200 g butter or margarine
5 tablespoons cocoa
1 vial or small bottle of rum essence
For the cream:
1 packet of strawberry pudding (or another flavor, depending on what you have on hand)
100 ml whipped cream
100 g chocolate (for the chocolate cream)
Strawberry jam (optional, for decoration or filling)
Preparation Method
1. Dough Preparation
Put the butter cut into cubes in a large bowl. Add the sugar and mix with a fork until you get a paste. Add the whole egg and the yolk and homogenize. Incorporate all the flour. Knead quickly until you get an elastic dough; you don't need to insist too much.
2. Dividing and Flavoring
Divide the dough into two equal parts. Put half in the fridge for 20-30 minutes to firm up slightly. In the other half, add 5 tablespoons of cocoa and the rum essence. Knead until completely incorporated. This also goes in the fridge.
3. Shaping Cookies
Take the first part of the dough (the one without cocoa) out of the fridge. Roll out a sheet about 0.5 cm thick. Cut circles with a glass. Place them on a baking tray lined with parchment paper.
4. Baking White Cookies
Put the tray in the preheated oven at 180°C. Bake for about 30 minutes, checking at the end to ensure they don't color too much on the edges.
5. Cocoa Cookies
Take the second half of the dough (the one with cocoa) out of the fridge. Roll it out similarly, cutting circles with the same glass. From each circle, cut out the center with a smaller shape (round, heart-shaped, whatever you have at hand). This way, you get a "ring" of dough. Place these rings on the tray, on parchment paper.
6. Baking Cocoa Cookies
Bake at 180°C for 25-30 minutes. Check to ensure they remain soft and do not burn.
7. Filling Cream
For the pudding cream: prepare the pudding according to the instructions on the package, letting it cool completely.
For the chocolate cream: whip the cream until stiff, melt the chocolate in a double boiler or microwave, and mix the cream and chocolate only when the chocolate is cooled but still liquid.
Optionally: you can use strawberry jam for extra flavor in decoration or filling.
8. Assembly
Once the cookies have cooled completely, place a teaspoon of cream on each full circle (white) (or use a piping bag for more control). Place a "ring" of cocoa cookies on top, ensuring they are the same size.
9. Decoration
If you want, decorate with melted chocolate or glaze. Those with strawberry pudding can also be decorated with a little jam or slices of strawberries.
Why I Make the Recipe Often
The cookies hold up well, do not harden, and do not crumble easily. You can make them with whatever cream you have on hand. I like that they look good but do not require hard-to-find ingredients or complicated techniques.
Tips and Variations
Tips
The dough should not be too soft; otherwise, it will stick when cutting.
If you have time, let the dough chill longer to roll out more easily.
Use two glasses or a small shape for cutting out the center; it doesn't need to be special.
Substitutions
Butter can be replaced with margarine, but the texture will be slightly different.
The pudding can be any flavor, not just strawberry.
You can also use thick jam or sweet cream cheese instead of pudding.
Variations
You can add ground nuts to the cocoa dough for a different texture.
Chocolate cream can also be made just from melted chocolate with a little butter if you don't have cream.
You can add a little lemon zest to the white dough for flavor.
Serving Ideas
Arrange the cookies in alternating layers on the platter for visual effect.
You can put cookies in a jar or box for edible gifts.
They go well with tea or coffee, especially filled with chocolate cream.
Frequently Asked Questions
Can I make the dough a day in advance?
Yes, it can be kept in the fridge covered until the next day, but don't leave it longer, or it will harden too much.
Can I make the cookies without filling?
Yes, they are good plain, without cream or jam, if you prefer less sweetness.
How can I get a small circle in the middle if I don't have a special shape?
Use the cap from a plastic bottle or a clean thimble.
How thin should the rolled-out dough be?
Half a centimeter is suitable; it shouldn't be too thin, or it will dry out in the oven.
Can I use other flavors in the pudding cream?
Yes, any flavored pudding fits, from vanilla to chocolate or berries.
Nutritional Values
Estimate for one filled cookie (pudding/chocolate):
Calories: approx. 90-110 kcal
Carbohydrates: 15 g
Fats: 3-4 g
Proteins: 1-2 g
Values are approximate and may vary depending on the filling and size of the cookies.
Storage and Reheating
The cookies hold up well at room temperature, in a metal or plastic box, for up to a week. If you use whipped cream or pudding, it's best to keep them cool and consume them within 2-3 days. I do not recommend reheating; they dry out in the oven or microwave. Unfilled cookies can be stored longer.