Yields: 22-24 cookies, Preparation time: 10 minutes, Baking time: 10-15 minutes
2 cups All purpose flour
3/4 cup Unsalted butter, room temperature
3/4 cup Caster sugar
2 tsp Vanilla essence
1/2 tsp Baking powder
1 tbsp Cocoa powder
1 Egg, lightly beaten
Pinch of Salt
Besides these ingredients you will need 2 round shape cookie cutters(1 big, another very small), Aluminium sheet and cling film to wrap the dough.
In a large bowl sift the flour,baking powder and salt. In a medium bowl, using an electric hand blender, cream together the butter and sugar on medium speed till it is light and fluffy. In between scrape the sides of the bowl for uniform results. Add vanilla essence and beaten egg. Add flour mixture and mix to make a smooth dough. Do add little flour if your feel the dough is a bit sticky. But the nature of the dough should be soft and pliable with a smooth texture. Now divide the dough into two two parts. Leave one plain portion aside and mix cocoa to one part and blend it well. Cling wrap both the doughs separately and keep it in the fridge for 1/2 hour.
Pre-heat the oven to 160 Degree Celsius. Place a sheet of aluminium foil on the tray. Roll out the plain dough into a 1/4 inch thick circle. And cut into round shape using a lightly floured cookie cutter. Once you are done with the big shapes, take the small round cutter and press it in the center. Now carefully take out the extra dough and save it for later use. For the inside cocoa flavour, roll out the dark color dough into 1/4 inch circle and with the help of small cutter make round shape. Now place these small cocoa flavour round shape in the center of plain round dough. Press it lightly to bind the two color doughs.
Place these on baking tray, evenly spaced and bake for12-15 minutes on 160 Degree Celsius or until light in color. Remove tray from oven and place them on wire racks to cool. Enjoy these double flavor cookies any time of the day.