1 cups butter
3/4 cup sugar
2 and a half cups flour
1 tbsp baking powder
1 beaten egg yolk
1 beaten egg white
1/2 tsp vanilla sugar
1/2 tsp almond essence
A few drops or red food colouring.
In a bowl add the butter, sugar and mix well.
Then add in the egg yolk and mix.
Now divide the mixture in to three bowls.
Take one bowl of the mixture, add the vanilla and mix well.
Then add one third of the flour, a pinch of salt and mix well. Shape into a ball and wrap it in a plastic wrap.
Now take the second bowl, add one third of the flour, a pinch of salt, cocoa and mix well. Then shape it into a ball and wrap it in a plastic wrap.
Now take the third bowl, add the almond essence and mix well.
Now add the remaining flour, a pinch of salt and mix until well combined. Now add a few drops of red food colouring and mix well until you get a nice pink colour.
Shape it into a ball and wrap it with a plastic wrap.
Put all the wrapped balls into the fridge and chill for about 1 hour.
After an hour unwrap the balls and roll them out into a square one ball at a time. For easy rolling, roll each ball between two parchment papers.
After all the balls have been individually rolled out, brush the egg white on the white rolled out square then place the chocolate square on top.
Next brush the top of the chocolate square with egg white and place the pink square on top and gently press on them.
Now cut strips or slices with a sharp knife. The thickness of the strips will determine the size of the cookie.
My strips were a bit bigger than I wanted and thus the big cookies.
Now cut the strips into two or three to make the cookies.
Place the cookies flat side down on a cookies sheet and bake them in a 350 degree oven for about 10 to 15 minutes.
Then let the cookies cool completely before storing them.