Add the liquid oil to our softened fat and let's mix.
Add the egg and mix with your hand until it reaches a cream consistency.
Add powdered sugar and starch and let's knead.
Let's add the baking powder and vanilla, and then add the flour gradually.
After gathering the dough, separate one third of 1 and add cocoa to its dough and knead again.
Add as much flour as needed to the white dough to obtain a soft dough.
Make balls slightly larger than a hazelnut from the cocoa dough and set aside. Tear off a piece of the white dough, thin it in your hand, place a piece in the middle of the cocoa balls, roll them, and arrange them on the tray.
For its shape, I gave shape to the edges with the tip of my knife and pressed lightly in the middle with my finger; I decorated the middle with silver sugar and colored butterfly sugar.
160° let's bake at degrees 15 minutes we are baking