Preparation

• In a bowl, place the butter cut into pieces, which you should have taken out of the refrigerator at least 15 minutes before. Add sugar, honey, and a pinch of salt, then work everything with your hands.
  Combine 1 cup of flour along with the sifted baking powder and work again. When the mixture starts to come together, add the egg and liquid cream, then continue working until you obtain a soft and homogeneous shortcrust dough.
  Divide the dough into two equal parts, weighing them on the scale to be precise, and transfer them into two bowls. In one, add 1 tbsp of flour, in the other, the unsweetened cocoa. Mix separately until you obtain a light dough and a dark one. (1)
  Divide each dough into small pieces of 0.35 oz each (2), trying to be as precise as possible to achieve a good final aesthetic result. Then form small rolls and let them rest in the refrigerator for 30 minutes.
  After the resting time, start assembling the cookies following this step if you want a result similar to the classic one: on one side, the tip of light dough goes under and the dark one on top, on the other side, the dark tip goes under and the light one on top. (3)

• Gently press the two tips, now overlapping, with your fingers and place the cookies on a baking tray lined with parchment paper.
  Bake in a static oven at 356°F for 18-20 minutes.
  Remove the cookies from the oven and let them cool completely: only at this point can you taste your Hugs cookies.