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Scribbles aka Garabatos Cookies

Makes about 24-26 little 2” cookie sandwiches
Course bakegoods, cookies, Dessert
Cuisine Mexican
Prep Time 40 minutes
Total Time 48 minutes
Servings 24 cookies
Author Mariana McEnroe


  • 2 -1/2 cup unbleached all-purpose flour
  • ½ cup confectioners or powdered sugar
  • 1 good pinch kosher salt
  • 8 oz = 2 sticks = 226gr = 1 cup butter use the best-unsalted butter you can buy because it will make the difference in flavor.
  • 2 egg yolks room temperature  save whites for an omelet...
  • ½ teaspoon almond extract

For the filling:

  • ¼ cup raspberry jam
  • ¼ cup hazelnut spread

For the drizzle:

  • 6-8 oz. 71% Dark bittersweet chocolate I used Valrhona
  • Le Noir Amer 71% or Le Noir Extra Amer 85% cacao
  • Note: Any chocolate of your preference will work I love the dark rich bittersweet chocolate, it plays great with the delicate sweet butter cookie, making the cookie not overly sweet.


  1. In a food processor add dry ingredients first then pulse to mix. Then add butter, egg yolks, almond extract and quick pulse until is well combined. Do not over mix.
  2. Remove from the processor into a piece of plastic wrap, shape into a thick disk and refrigerate for 30 minutes.
  3. In the meantime prepare your sheet pans, line them up with parchment paper or a sil pad. Next prepare your cooling rack and cookie spatula. Select your cookie cutters. I prefer 2” as they are small and perfect little 2 bite cookies. Preheat your oven at 375F.
  4. After 30 minutes, remove dough from refrigerator and on a light floured cold surface, roll the dough about 1/4” inch thick. Making sure your dough is not sticking to the table.
  5. Cut out as many cookies you can from the first roll up. And place them about 1” apart on the cookie tray. Gather the cut up straps, reshape into a disk without over kneading the dough. Place in the refrigerator for 10 min. before re-rolling.
  6. In the meantime bake your first batch. 8-10 minutes, check your cookies at 7 minutes and judge from there. Watch your cookies at all times, they can overcook very easily. Adjust temperature and time if you have a gas oven, or convection oven as they might be ready in less time. Cookies are done as they just turn color slightly.
  7. Once they are baked, take cookies out of the oven and let them rest on the tray for 2 -3 minutes. Transfer cookies on to a cooling rack, let the baking pan cool off a little, and meantime re-roll the rest of the dough. Repeat steps 4, 5 6, 7 until you are out of dough.
  8. Once you baked all the cookies, cut a big piece of parchment paper and place it on your work table. Start lining up the cookies placing half top side down and half topside up.
  9. Melt half of the chocolate and add 1 tablespoon butter. Stir your raspberry jam, and stir your Nutella spread. Star placing about a ¼ teaspoon or so on the top side down cookies, and sandwich them. Usually, I divide them into 3 parts so I have an equal amount of flavors. I also like to choose a different shape for each flavor to identify them better. These preferences are totally up to you, you can make them all the same if you prefer. I advise you if you are using different shapes do not mix shapes in the same batch as they might cook differently. For example, the stars tend to get golden brown picks, and they need to be pulled maybe 1 minute earlier. While the hearts might take a minute longer. Keep this in consideration. Regardless the shape, my favorite ones are the raspberry jam filling!
  10. 10. Once you have all the cookie sandwiches, melt the rest of the chocolate on a double boiler or microwave. Follow the guidelines based on your chocolate brand. Once melted, make a little parchment cone, or use a small piping bag or Ziploc bag and start drizzling the cookies with freedom and abandon.

Recipe Notes

Note: Any chocolate of your preference will work, I love the dark rich bittersweet chocolate, it plays great with the delicate sweet butter cookie, making the cookie not overly sweet. If you prefer other brands or no so intense chocolate adjust to your taste.