Heaven in the mouth - cocoa rounds with perfect butter cream

Name: Heaven in the mouth - cocoa rounds with perfect butter cream
Ingredients: 10.5 oz butter; 3 ⅓ cups plain flour; 5 tbsp cocoa; 4 drops vanilla extract; 2 pcs egg yolk; 1 ¼ cups powdered sugar; 7 oz butter; 3 packs vanilla sugar; 1 ½ cups granulated sugar; 6 pcs egg; chocolate topping

Christmas sweets Christmas Festive baking

I've never eaten anything better. I tried these and I have to say that they disappeared from the baking sheet in a few minutes. Everyone came to take one piece about a million times, and the one who took the last one didn't even mention that it was the last piece. High-quality vanilla-flavored buttercream and cocoa cookies are a great combination. It's a bit tricky with them, but I'll definitely bake them once again a week before Christmas.

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Ingredients

Dough:

10.5 oz

butter

3 ⅓ cups

plain flour

5 tbsp

cocoa

4 drops

vanilla extract

2 pcs

egg yolk

1 ¼ cups

powdered sugar

Cream:

7 oz

butter

3 packs

vanilla sugar

1 ½ cups

granulated sugar

6 pcs

egg

Decoration:

chocolate topping

Preparation steps

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Sift the plain flour together with the cocoa and powdered sugar into a bowl. Add butter cut into pieces at room temperature, vanilla and egg yolks. Form everything into a ball, wrap it in food foil and put it in the fridge for an hour.
While the dough is in cold, you can prepare the cream. Beat the butter until foamy. In a water bath, beat whole eggs with sugar to a stiff foam and then gradually add the cooled thick egg foam to the butter. Whip until you get a smooth cream and fill a decoration bag with it.
Roll out the rested dough on the worktop into a thinner sheet, from which you cut circles with a round mold. Place them on a paper-lined baking sheet and bake in a preheated oven at a temperature of 390 °F / 200 °C until golden. It doesn't take long, just about 5 minutes.
Put them together with cream and decorate the top according to our own imagination - with chocolate and the remaining cream.