Snail Cookies

Pour half of the milk into a glass, add 2 tablespoons of butter. Melt in the microwave. Put the cocoa and mix well. Set the glass aside for now.

Pour sugar into the butter and whisk until fluffy, then add the yolks to this mass - one at a time, beating well both times. Now pour in the milk, add vanilla. Whisk well again.

Sift flour, mix with baking powder. Gradually add the flour to the rest of the ingredients, whipping the mass at low speed. Then increase the speed. Beat until smooth, until the dough becomes dense.

Set aside one quarter of the finished dough. For the rest, pour in the chocolate mixture that was prepared at the beginning. Whisk again. Form both vanilla and chocolate dough balls, cut each in half.

Roll out one vanilla part into a layer. This can be done between layers of polyethylene film. In exactly the same size layer, roll out one chocolate part of the dough, put this layer on the vanilla one. Wrap both layers in a tight roll, wrap them in plastic wrap and put them in the refrigerator to cool.

Repeat all the same with the remaining test. Let both blanks lie in the refrigerator for at least half an hour, then they need to be put in the freezer. Do this carefully so that the shape is preserved. It is necessary to keep the blanks in the freezer for an hour. You can also freeze the dough (or part of it) for the future if you plan to bake cookies later.

Preheat the oven to 175 degrees. Cover the baking sheet with parchment. Remove the blanks from the freezer and cut into slices. Spread them on a baking sheet, send them to bake in the oven for 15-20 minutes.

Cool the cookies and serve them to the table. Have a nice tea party!