These cookies have a fabulously melting texture. You can just leave them plain, but for real indulgence dip them in chocolate.VIENNESE CHOCOLATE COOKIES
1 ½ cups self-rising flour, sifted
3 tablespoon cornstarch
6 tablespoon confectioners sugar
1/2 cup unsalted butter + more for greasing
200 g (7 oz) dark chocolate
INSTRUCTIONS for Viennese Chocolate Cookies
Lightly grease two cookie sheets with butter. Beat remaining butter and the sugar in a mixing bowl, until light and fluffy. Gradually beat in the flour and the cornstarch.
Melt 75 g / (2 ¾ oz) of dark chocolate and beat into the cookie dough.
Place the mixture in a pastry bag fitted with a large star tip and pipe fingers 2 inch/ 5 cm long on the cookie sheets space apart to leave room for spreading.
Bake in a preheated oven, 375 F/ 190 C for 14-15 minutes. Let cool slightly on the cookie sheets, then use a spatula to transfer to a wire rack. Let the cookies cool completely.
Melt the remaining chocolate and dip one end of each cookie into the chocolate, letting the excess drip back into the bowl.
Place the cookies on a sheet of baking parchment and let the chocolate set before serving. Once cold, they should be stored in an airtight container or cookie jar. Enjoy!
If the cookie dough is too thick to pipe, beat in a little milk to thin it out.
Flat, heavy cookie sheets are the best ones to use for cookies.
Make sure, because it is very important that all cookies are shaped to the same size, and thickness so that they cook to the same level of crispness and brown evenly.