Tiger Cookies, delicious cookies made of classic and cocoa shortcrust pastry, ideal for dipping in tea at breakfast or for a snack, but also to offer at a buffet or a birthday party.

Very easy to make, these two-tone cookies are really cute to bring to the table, but also to give as gifts. Two bases of shortcrust pastry, one white and one cocoa, are combined to create these cute little cookies.

As I said before, they are very easy to make. First, I rolled out the white dough and with a pizza cutter I cut many strips of cocoa dough that I randomly placed on the white dough. I didn’t press them down with the rolling pin; I like them to be raised. Then, I cut them out and put them in the oven to bake.

The result is really beautiful. Try making them with your children; they will have a lot of fun.

Let’s see together how to make the Tiger Cookies. Get the ingredients ready and let’s start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other delicious recipes to try:

Difficulty: Easy
Cost: Inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 cups all-purpose flour
3/4 cup powdered sugar
2/3 cup butter
2 egg yolks egg yolks (about 2)
1/2 teaspoon vanilla extract
1 pinch salt
1/2 lemon (zest)
1 tablespoon unsweetened cocoa powder (or even 2)

Tools

1 Stand Mixer
1 Pastry Board
1 Rolling Pin
2 Baking Trays
Parchment Paper
Cookie Cutters
1 Pizza Cutter

Steps

First, prepare the shortcrust pastry by following all the steps you find in my recipe here.
Take a piece and add the cocoa. Rest the dough balls in the refrigerator for at least half an hour.
After the resting time, flour the pastry board and preheat the oven, in static mode, to 350°F.
Then, place the shortcrust pastry block and roll it out with the rolling pin to a thickness of about 0.16 – 0.2 inches. To achieve an even thickness, I placed thickness guides on the sides of the dough and then rolled it out with the rolling pin.
If you see it tends to crumble, work it a bit with your hands before rolling it out.
With the cocoa shortcrust, cut thin cords using a pizza cutter or a small knife, as you prefer, and place them on the white shortcrust.
Tip: I didn’t press them down with the rolling pin; I like them to be raised. If you want to press them, make them very thin, as pressing will make them spread.
Cut out the cookies with the cutters and place them on baking trays lined with parchment paper. I used a scalloped cutter, but any cookie cutter is fine; choose the one you prefer.
Bake the cookies in a preheated oven for about 10 – 12 minutes (or even a few more minutes), until they are nicely golden.
Finally, remove them from the oven and let them cool.
Here are the Tiger Cookies ready. Enjoy your meal!
Until the next recipe.