Button Cookies

Thoroughly beat the egg yolks together with the sugar and vanilla sugar.

Add the softened butter and mix well.

Add the flour in portions, stirring with a spoon each time.

Transfer half of the dough to a separate bowl and shape it into a ball with your hands.

Add the cocoa to the second half, mix briefly with a spoon, and shape it into a ball as well. Refrigerate both portions of dough for 30 minutes.

Roll out the light dough to a thickness of about 5–7 mm. Cut out rounds using a cookie cutter or a glass (I used an upside-down glass with a 5 cm diameter).

Press a shallow indentation into each round without cutting all the way through. I used a plastic bottle cap with a diameter of 3 cm.

Then make two or four holes through the center of each round, just like a button. I used a straw from a small juice box for this (you can also use a matchstick or any other suitable object).

It should look something like this.

Gather the scraps of light dough back into a ball, roll it out again, and repeat. Do the same with the dark dough. Using a spatula or knife, transfer all the rounds to a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for about 20 minutes.

Let the finished cookies cool completely.

Serve alongside your favorite drinks.