Black & White Striped Cookies

Black & White Striped Cookies

Ingredients

    For the vanilla dough:

    1 & 1/4 cups all-purpose flour
    1/8 teaspoon salt
    1/2 cup confectioners' sugar
    1/4 cup unsalted butter, softened
    1 large egg yolk
    1 & 1/2 teaspoons vanilla extract
    2 tablespoons ice water

    For the chocolate dough:

    3/4 cups all-purpose flour
    1/3 cup unsweetened cocoa
    1/8 teaspoon salt
    1 cup confectioners' sugar
    1/4 cup unsalted butter, softened
    1 large egg yolk
    1/2 teaspoon vanilla extract
    2 tablespoons ice water

Instructions

To make the vanilla dough:

Combine flour and salt. In a separate bowl, beat sugar, butter, and egg yolk at medium speed until smooth. Add vanilla and mix well. Gradually add flour to butter mixture, and beat until combined.

Sprinkle water over dough and beat until dough is moistened.

Press dough into a 4-inch circle on plastic wrap. Cover and chill at least an hour.

To make the chocolate dough:

Combine flour, cocoa, and salt. In a separate bowl, beat sugar, butter, and egg yolk at medium speed until smooth. Add vanilla and mix well. Gradually add flour mixture to butter mixture, and beat until combined.

Sprinkle water over dough and beat until dough is moistened.

Press dough into a 4-inch circle on plastic wrap. Cover and chill at least an hour.

To assemble the cookies:

After dough has chilled, place each on a separate piece of parchment paper or plastic wrap. Roll out each covered dough into a 12″x 8″ rectangle. Freeze dough for 5 minutes.

Place doughs on top of each other, removing the wrapping entirely. Cut dough in half crosswise to form 8″x 6″ rectangles. Stack rectangles on top of each other, alternating vanilla and chocolate. Wrap in parchment paper or plastic wrap. Freeze about 10 minutes or until firm.

Cut dough crosswise into 6 6″x 1&1/3″ strips. Stack 2 strips on top of each other to form a stack of alternating chocolate and vanilla layers. Wrap in paper or wrap. Repeat with remaining dough. Chill 30 minutes or until firm.

Preheat oven to 375°. Working with one stack at a time, slice each stack into 12 slices. Place slices 2 inches apart on lined baking sheets. Bake for 12 minutes.

Cool on pans for 5 minutes, then cool completely on wire racks.

Yield: 36 cookies