Shortcrust pastry mask cookies delightful carnival cookies easy to make and you can even do them with your children. The mask-shaped cookies are then decorated with chocolate and colored sprinkles. I used dark and white chocolate, but you can also use milk chocolate according to your taste. I used some carnival cookie cutters, alternatively, you can prepare them by printing or drawing the mask shape on paper and then using it as a template to cut the shortcrust pastry following the design. With these quantities, I made 23 masks, obviously, the number depends on how thick you roll the pastry. I recommend checking out all the CARNIVAL DESSERTS, I’m sure you’ll find some other recipes to try and, of course, don’t miss the CARNIVAL FRITTERS. Now let’s see how to make the Shortcrust pastry mask cookies and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 23
Cooking methods: Oven, Bain-Marie
Cuisine: Italian
Seasonality: Carnival

Ingredients to prepare the shortcrust pastry mask cookies

2 cups all-purpose flour
1/2 cup powdered sugar
6 tbsp butter
1 egg
1 tsp vanilla
1 pinch salt
3.5 oz dark chocolate
3.5 oz white chocolate
as needed colored sprinkles

Tools

Cutters masks

How to prepare the shortcrust pastry mask cookies

Let’s start preparing the shortcrust pastry mask cookies, first prepare the shortcrust pastry, sift the powdered sugar into a bowl,
sift the flour,
add cold butter cut into small pieces,
a pinch of salt, the essence
the vanilla essence and mix until you get a sandy mixture.
Now add the egg and incorporate it first with a fork
and then knead with your hands until you get the classic compact shortcrust pastry.
Then transfer it between two sheets of parchment paper and roll it out with a rolling pin, let it rest in the refrigerator for 30 minutes.
After resting, take the shortcrust pastry out of the refrigerator and cut out the masks with the cookie cutters, I made 23 of them. Then place them on a baking tray lined with parchment paper and bake at 350°F for 12/15 minutes. Once they’re done, take them out of the oven and let them cool.
Finely chop the chocolate you have chosen to use, pour it into a bowl,
melt it in a bain-marie until it’s smooth and creamy.
Dip the masks in the chocolate and let the excess chocolate drip off,
I dipped them on both ends, but you can decorate them however you prefer.
Then place the masks on parchment paper and garnish with colored sprinkles.
Let the chocolate set at room temperature or, if you’re in a hurry, place them in the refrigerator for a few minutes. Now the carnival cookies are ready to be served.