Preheat the oven
to 400°F/200°C/gas 6. Butter a cookie sheet. Use a pencil and ruler to draw a 12 x 8-inch (30 x
20-cm) rectangle on a sheet of parchment paper.
Draw
triangles, points facing inward, at each end of the
rectangle to resemble a double-edged bowtie. Cut out
the template.
Place the template on prepared cookie
sheet. Beat the butter and confectioners' sugar in
a large bowl with an electric mixer at high speed
until creamy.
Stir in the egg whites, followed by
the flour and salt. If the mixture separates,
place over barely simmering water and mix.
Set
aside 2 tablespoons of the mixture. Stir the cocoa
into the remaining batter.
Use a thin metal
spatula to spread a small amount of plain cookie
batter around the inside edge of the template to
form a border.
Spread the remaining plain batter
in the center of the template. Spoon the cocoa
batter into a small plastic freezer bag. Cut off the
corner and pipe over the edges.
Bake for 8-10
minutes, or until just golden. Use a spatula to
loosen the edges and transfer to a rack to cool
completely.
Cookie
Recipes - Bowtie Cookies Recipe
