Mix the butter (at room temperature) with the sugar.
Add the eggs and vanilla essence, continue stirring.
Add the flour and continue mixing; when half of the flour is incorporated, knead by hand.
Let the dough rest for one hour in the refrigerator covered with plastic wrap.
Preheat the oven to 180ºC.
Place the dough between two pieces of clear kitchen plastic and, using a rolling pin, form a sheet half a centimeter thick.
Cut the cookies with an Oscar-shaped cutter and others in a circular shape. Carefully place them on a non-stick baking tray.
Bake for approximately 15-20 minutes, until they look golden but still a bit soft. Then let cool on a wire rack.
Melt the chocolate in a bain-marie, cover the cookies with a bit of chocolate and stick the Oscar on top. Hold the Oscar with a toothpick and put them in the refrigerator so that the chocolate hardens and the statuette sticks well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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