Yeast cookies with chocolate glaze

Ingredients:

Cookie

• 1 tbsp. dry yeast
• 1 cup of milk
• 250 g butter, room temperature
• 1.75 cups sugar
• 1/2 tsp vanilla extract
• 1/4 tsp lemon extract
• 2.5 tbsp. flour for baking biscuits (low-gluten flour)*
• 2.5 cups premium wheat flour
• 1/2 tsp salt

Ganache

• 1.25 cups heavy cream 33%
• 450 g dark chocolate, chopped
• 450 g white chocolate, chopped

Preparation:

1. Pour dry yeast into warm or room temperature milk and let stand for 20 minutes.
2. Preheat oven to 190°C.
3. Beat butter and sugar until light and fluffy.
   
   Slowly add the yeast mixture and extracts and mix.
   
   In a separate bowl, whisk together both types of flour and salt. Gradually whisk into the previously prepared mixture. Caution: don't overmix, but make sure the mixture is smooth.
   
   Note *
   
   Low-gluten flour is used in baking and contains starch. Sift 1 cup of wheat flour, scoop out 2 tablespoons, and replace with 2 tablespoons of cornstarch..
   
   

   1 cup cake flour = 1 cup wheat flour + 2 tbsp cornstarch

4. Spray a baking sheet with nonstick spray. Drop the batter into the pans with a spoon, spacing it 3-4 inches apart. Bake until the edges begin to brown, about 20-25 minutes.
5. Cool cookies to room temperature before decorating.
   
   Ganache.
   
   Place the chocolate in two separate bowls: one for the dark chocolate and one for the white chocolate. Bring the cream to a simmer in two separate saucepans. Pour one saucepan of cream into the dark chocolate and the other into the white chocolate and let it melt. Whisk until smooth.
   
   Decoration: while the ganache is still slightly warm, you can use your imagination.