Ingredients

• 1 cup Unbleached White All-Purpose Flour
• 1/2 cup Butter unsalted, room temperature
• 1/4 cup Sugar
• 1/2 tsp Vanilla Extract
• Cocoa Powder pinch

• Dark Chocolate
• White Chocolate

Instructions

1. Cream together room temperature butter and sugar in a bowl. Once the butter sugar mixture is done, add vanilla extract.
2. Mix in the flour until a dough-like consistency starts to form.
3. On a well floured surface, roll the cookie dough with a rolling pin until it is 1/8 inches thick.
4. Using a pug cookie cutter, or paper template, cut out shapes in the cookie dough. Cut out a semi-circle hole for the mouth.
5. Take the scraps of cookie dough and add a pinch of cocoa powder until a light brown color is achieved. On a well floured surface, roll the cookie dough with a rolling pin until it is 1/8 inches thick. Cut out semi-circles and place inside the hole previously cut out.
6. Use a toothpick to poke holes in the light brown semi-circle cookie dough.
7. Place the cookies on parchment paper 2” apart and refrigerate for 20 minutes.
8. Bake in preheated oven at 325ºF for 8-10 minutes or until bottoms are lightly golden. Remove cookies from baking sheet and cool on wire racks.
9. Microwave dark chocolate for 30 seconds until there are no lumps. Use a toothpick to paint the details on the cookies.
10. Microwave white chocolate for 30 seconds until there are no lumps. Add a small amount of dark chocolate to get a shade of brown just lighter than milk chocolate. Use a toothpick to paint the details on the cookies.
11. Let chocolate harden before eating.