Ingredients

115 g butter at room temprature

100 g of sugar
1 egg yolk, lightly beaten (large size)
1 teaspoon of natural vanilla extract vanilla powder
180 g flour
A pinch of coarse salt

Cover with Clingfilm and refrigerate for 2 hours.
Preheat the oven to 160 °.
Mix the cocoa nibs and 2 tablespoons of sugar in a bowl.

Divide the dought into small balls and dip them in the beaten egg white, then in the cocoa nibs.

Place on a baking sheet lined with parchment paper. 

Press down the center of each ball with your thumb or with the handle  of a wooden spoon.
Bake for 10 min. Remove the cookies from the oven and press down the centres if necessary.
Bake another 10 minutes until browned. Cool for few minutes before filling the cavity with jam.

Pour la recette en Francais cliquez ici

Ingredients:
225g butter, softened
140g sugar
1 egg yolk
280g flour
1 tsp mixed spice
A pinch of salt
1 tbsp candied peel

 55g currants
To finish:
1 egg white
sugar

Method of preparation:
Combine the butter and sugar. Add the egg
Stir in the flour, pinch of salt and spices
Add the currants and candied peel
Divide the dough in half, cover with greaseproof paper and refrigerate for 1 hr.
Roll out the dough between two sheets of baking paper.
Use cookie cutter to cut out some shapes

 Refrigerate for 5-10 min.
Bake in a preheated oven 190C for 7min then brush with egg white and sprinkle with sugar and allow to cook for further 5-8min.
If you don't sprinkle the cookies with sugar , bake for 12 to 15 minutes or until golden brown.
Decorate..   

Pour la recette en Français cliquez ici

Ingredients:
125g unsalted butter
185g brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 tbsp  milk
215g flour
1 teaspoon baking powder
250g dark chocolate chip

Method of preparation:
Mix butter and sugar until creamy.
Add vanilla extract and then slowly add the beaten egg.
Pour in  the milk.
Stir in the sifted flour and baking powder.
Add the  chocolate chips.
On a baking sheet, roll 1 tbsp of the mixture into balls and flatten slightly with the back of fork.
Bake in a preheated oven 180deg for about 15-20min.
Let to cool on a rack.

This is a very easy recipe for a very soft and melt in the mouth crescent shaped cookies with hazelnuts.

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Ingredients:

120g butter

60g sugar

1 packet vanilla sugar

1 egg

100g flour

1 pinch of salt

2 tbsp milk

100 gr de hazelnut

Method:

Mix the butter at room temperature with the sugars and salt.

Add the egg and milk.

Mix the flour and hazelnuts and add them to the mix.

Pour the mixture in the mould.

Bake in a preheated oven 180C for 25-30min.

Sprinkle with icing sugar.