Leopard Cookies

Hello Dear Friends,

How long have I been trying to put your requests in order and prepare them gradually? Recently, more and more cake and cookie recipes have started to be requested (I think for the last invitations before Ramadan :) I started to prepare from a little bit.

One of the most popular cookies of recent times. Your leopard cookie It's pretty simple to make, but like all good cookies, it's a hand embroiderer :) Actually, what you need to do is knead a softer dough than normal and divide this dough into 3 parts and then color 2 parts with cocoa. So we need a plain dough, a little cocoa dough and a cocoa dough.

Your leopard cookie The most important trick is to divide the dough while it is soft, this is because adding cocoa to the dough after dividing a dough with a consistency makes the dough extra hard. If so, the dough leopard pattern It would be difficult for you to open it.

Another important point is not to bake the cookies too much, in the oven at 180 degrees for 15 minutes, they are in full consistency, so the white parts of the cookies do not brown too much.

Love…

Ingredients for the Leopard Cookie Recipe

• 1 medium egg
• 125 gr. butter
• 1 teaspoons of oil
• 1 cup of powdered sugar
• 3 glasses of flour (+ half a glass of separated white dough)
• 1 cup of starch (whatever you have at home)
• 1 package baking powder
• Pack of vanillin
• 3 soup spoons of cocoa

How to Make Leopard Cookie Recipe?

1. Put the egg, room temperature butter, vegetable oil, powdered sugar and starch in a mixing bowl.
2. Add 3 cups of flour and knead a soft dough. Divide the dough into 1 pieces, 2 large and 3 small.
3. Add half a glass of flour to the large white dough, knead it and set aside.
4. Add 1 tablespoon of cocoa to one of the small doughs you have separated and knead until you get a light brown dough and set aside.
5. Add 3 tablespoons of cocoa to the other small piece, the 2rd piece, and knead a dark dough.
6. Take the dark-colored camouflage on the stretch film you have laid on the counter and open it in a rectangular shape of half a centimeter.
7. Roll the light coffee dough in the size of the dough you have open and put it on the dough you have opened and roll it with the help of a stretch.
8. Slice the 2 colored dough you rolled into half an inch thick.
9. Roll out the first large white dough you have reserved on wax paper or a silicone silpat 1 cm thick.
10. Place the 2-colored dough you sliced ​​on it, leaving gaps.
11. Roll out the dough again with the help of the floured roller and cut it with the help of a cookie cutter.
12. Take the cookies carefully (it is easier with a spatula) onto a baking tray lined with greaseproof paper.
13. Bake in the oven at 180 degrees for 15 minutes. When the cookies are completely cooled, take them from the baking tray and serve.