Kevin的小廚房

Step1

In a small bowl, stir together the flour and cocoa; set aside.

Step2

In a large bowl, using a whisk, beat the butter until it is light and creamy. (NOTE: For the recipe to be successful, the butter must be very soft.)

Step3

Whisk in the sugar and salt, then stir in the egg whites. (NOTE: Don't be concerned when the mixture separates, as it will come together when you add the dry ingredients.)

Step4

Gradually add the flour/cocoa mixture and blend only until incorporated. (NOTE: You don't want to work the mixture too much once the flour is added. A light touch is what will give these cookies their characteristic crumbliness.)

Step5

It is easier to work with this dough in batches. Spoon about 1/3 of the dough into your Pastry Bag. Pipe the dough into "W" shaped cookies, each about 2-inches long and 1 1/4-inches wide, and place 1-inch apart onto the prepared baking sheets. If desired, you may pipe the cookies in any shape that you desire. (NOTE: If you don't have a Pastry Bag you can use a plastic bag. To use one, you just need to cut off the closed tip after filling the bag with dough to squeeze out an inch-wide portion of dough at a time.)

Step6

Preheat oven to 180℃/150℃, bake the cookies for 20 minutes (10 minutes+10 minutes turn-round) or until they are set but neither browned nor hard. Remove from oven. Using a wide metal spatula, transfer the cookies to a wire cooling rack to cool to room temperature. Repeat with the remaining dough, making sure that you don't put the dough on hot baking sheets.

Step7

Before serving, you can dust the cookies with powdered sugar if you desire.