Melt the dark chocolate couverture in a double boiler (water bath) over medium heat. Set aside to cool. Meanwhile, cream together the butter, powdered sugar, vanilla sugar, and salt in a bowl with an electric mixer for 3-5 minutes until the mixture is pale and fluffy.
Sift the flour and stir it into the butter mixture. Add the egg whites and stir until combined. Fold in the cooled melted chocolate until evenly mixed.
Transfer the dough to a piping bag fitted with a star nozzle (size 5 or 6 recommended). Pipe cat paw shapes onto parchment-lined baking sheets, keeping them roughly uniform in size.
Bake in a preheated oven at 150°C (302°F) for 10-12 minutes, watching carefully to prevent over-browning.
Let the cookies cool completely on the baking sheet. Once cooled, sandwich pairs together using the currant jelly as the filling.
Optional: dip the assembled cookies in the chocolate cake icing or serve plain. Store well-wrapped; they become juicier over 1-2 days.
Ingredients
Print Recipe
Pin Recipe