60 g soft butter, soft
60 g powdered sugar, sieved
60 g eggs, room temperature
120 g flour, sieved
2 g salt
1 g vanilla powder
100 g dark couverture
20 g cacao butter
Mix soft butter and powdered sugar until light and airy.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Pipe desired shapes.
Bake in the oven at 165°C for 12 minutes or until golden brown on the bottom and let them cool completely.
Melt couverture and cacao butter over a waterbath.
Pour the couverture into a glass.
Dip butter cookies into melted chocolate and you’re done!