Diamond cookies

INGREDIENTS

• 320g (2 ½ cups) all-purpose flour
• 200g (3/4 cup) butter, softened
• 110g (¾ cup) powdered sugar
• a pinch of salt
• 1 tsp vanilla extract
• 1 egg
• Sugar
• Cocoa powder
• Milk

METHOD

1. In a large bowl beat butter with powdered sugar, salt, and vanilla. Add one egg and beat again. Combine the butter mixture with flour and knead to form a smooth pastry.

2. Divide the pastry into quarters and roll each into a log. Wrap in plastic and chill for at least 2 hours.

3. Fill one palace with sugar and mix sugar with cocoa powder on another plate.

4. Unwrap the dough, brush it with milk, and roll 2 logs in plain sugar and another 2 logs in cocoa sugar.

5. Cut the dough into pieces 2.5-3cm and bake for 18 minutes at 180°C/350°F.