Totoro Cookies

These cookies are just to cute to eat!

But once you take a bite you're hooked.
They're crunchy and sweet just the way they're supposed to be.

And no eggs, butter or milk so perfect for those with allergies.

Ingredients

170 gr                   margarine, softened 

3/4 cups               sugar 

1 tbs                     vanilla 

1 3/8 cups            flour 

1/2 ts                    baking soda

1-2 tbs                  cocoa powder

Preparations
Sift baking soda and flour together into a medium bowl and set aside.

In a large bowl, add sugar and vanilla to softened (not melted) margarine and mix until the sugar is mostly dissolved.

Bit by bit, add the flour mixture to the margarine mix and continue mixing until well blended.

Next split the cookie dough up in to portions and mix cocoa powder through one.

Wrap each portion in plastic foil and refrigerate.

Ok this is a really soft cookie dough so maybe not the best for cutting out any shapes. If you don’t fancy any special shapes I would just refrigerate the dough in a roll and cut it.

That being said I tried a few methods, but in the end I found it to be most efficient if you rolled out the dough in between two layers of plastic foil and then refrigerate for 10 minutes or so (or if you’re in a hurry use the freezer).

Then cut out your desired form and refrigerate again. Remove excess cookie dough and transfer your cookies to a sheet of wax paper.

Cut out the belly and replace with a white cut out. Then add details with cookie dough and chocolate sprinkles.

 Bake the cookies at 150-175 C for about 10 to 12 minutes, or until they turn a light tan color.

Leave to cool on wire rack and be careful when transferring them they crack easily when hot (I found out the hard way).

Tada your very own Totoro cookies!