Ingredients: For the Sunflower Butter Cookies:

• 160 g unsalted butter (softened)
• 100 g powdered sugar (azúcar glass)
• 1/4 teaspoon salt
• 1 large egg (60 g)
• 1 teaspoon vanilla essence (esencia de vainilla)
• 320 g all-purpose wheat flour (harina de trigo todo uso)
• 1 teaspoon baking powder (polvo para hornear)
• 8 g cocoa powder

Additional Tools Needed:

• 6 cm diameter cookie cutter
• Small spoon
• Small fork
• Bottle cap (tapita de refresco)

Step-by-Step Instructions:

Step 1: Prepare the Butter Mixture

1. In a large mixing bowl, add the softened unsalted butter and powdered sugar. Using a hand mixer or whisk, beat them together until the mixture is smooth and creamy. This process takes about 2-3 minutes. Make sure that there are no lumps of butter.
2. Add the large egg and vanilla essence to the butter-sugar mixture. Beat everything together until well combined. The mixture should be light and fluffy.

Step 2: Combine Dry Ingredients

1. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed and that there are no clumps.
2. Gradually add the sifted dry ingredients into the butter mixture, mixing as you go. You can use a spatula or your hands to combine the ingredients until a soft dough forms. The dough should be smooth and not sticky.

Step 3: Divide and Color the Dough

1. Once the dough is ready, divide it into two equal portions. Set one portion aside.
2. Take the remaining half of the dough and add the cocoa powder. Knead the cocoa powder into the dough until it’s evenly distributed and the dough has a uniform chocolate color.

Step 4: Shape the Cookies

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Roll out both portions of the dough on a lightly floured surface until they are about 5 mm thick. Use the 6 cm round cookie cutter to cut out circles from the plain dough and place them on the prepared baking sheet. These circles will form the base of the sunflower cookies.
3. With the chocolate dough, use your hands or a spoon to create small, round balls. Place one chocolate ball in the center of each plain dough circle.
4. Take the bottle cap (tapita de refresco) and press gently on the chocolate ball to flatten it slightly.
5. Using the small fork, carefully press around the edge of the plain dough to create the appearance of sunflower petals. The fork marks will give the cookie that sunflower look.

Step 5: Bake the Cookies

1. Place the cookie sheet in the preheated oven and bake the cookies for about 12-15 minutes, or until the edges are slightly golden.
2. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cooking Tips:

• Butter Consistency: Make sure the butter is soft but not melted. This will help create a creamy texture when mixed with the sugar.
• Chill the Dough: If the dough becomes too soft to work with, place it in the refrigerator for 10-15 minutes before rolling it out. This will make it easier to handle.
• Even Baking: Ensure that all cookies are cut to the same thickness to ensure even baking. You can use rolling pin rings to help maintain consistency.
• Decoration: If you’d like to add an extra touch, you can sprinkle the chocolate center with a little granulated sugar before baking to give it a slight sparkle.

Storage:

• Store these cookies in an airtight container at room temperature. They will stay fresh for up to a week.
• You can also freeze the unbaked dough for up to 2 months. Simply wrap it tightly in plastic wrap, and when you’re ready to bake, let it thaw slightly and proceed with the recipe.

Nutritional Information (Per Serving, Approximate):

• Calories: 120 kcal
• Fat: 7g
• Carbohydrates: 15g
• Protein: 2g
• Fiber: 1g
• Sugar: 5g
• Sodium: 60mg

FAQs:

1. Can I substitute all-purpose flour with whole wheat flour?
   • Yes, you can substitute all-purpose flour with whole wheat flour, but the texture of the cookies will be denser. To maintain a balance, consider using half whole wheat and half all-purpose flour.
2. Can I make these cookies gluten-free?
   • Yes! To make gluten-free sunflower cookies, you can use a 1:1 gluten-free flour substitute. Be sure to check that the substitute contains xanthan gum to help with the dough’s consistency.
3. What if I don’t have cocoa powder?
   • If you don’t have cocoa powder, you can omit it and make the entire cookie plain, or you can add a different flavoring to the center like cinnamon or even a bit of ground coffee.
4. Can I freeze the baked cookies?
   • Absolutely! Baked sunflower cookies can be stored in the freezer for up to 3 months. Be sure to place them in an airtight container, separating the layers with parchment paper.

Conclusion: These Galletas Girasol de Mantequilla are not only eye-catching but also incredibly delicious. Their buttery, melt-in-your-mouth texture with a subtle vanilla and cocoa flavor is sure to be a hit at any gathering. The sunflower design adds a fun and decorative twist that makes them perfect for parties, gifting, or simply enjoying with a cup of tea at home. Easy to prepare and a joy to eat, these cookies will soon become a family favorite. Give them a try and let the compliments roll in!