Saturday, December 19, 2009

Black and White Striped Cookies

I guess I did find something else to post about after all.
I found this recipe in an old copy of Cooking Light I bought at Goodwill this past week. (don't worry, I really don't think they're all that light) Fortunately I found the recipe on their website as well because I was not looking forward to trying to retype this recipe...it's kinda lengthy.
I thought these cookies were pretty yummy. If I made them again I would possibly double the recipe because you really don't get a lot of cookies for the amount of time you put into it. You have to spend at least an hour and a half chilling time between steps.

Ingredients

  • VANILLA DOUGH:
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1/8 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons ice water
  • CHOCOLATE DOUGH:
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1/3 cup unsweetened cocoa
  • 1/8 teaspoon salt
  • 1 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons ice water

Preparation

To prepare vanilla dough, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1 1/2 teaspoons vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.

To prepare chocolate dough, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled chocolate dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.

Place vanilla dough on top of chocolate dough, plastic wrap side up. Remove plastic wrap from vanilla dough; turn dough over onto a lightly floured surface. Remove plastic wrap from chocolate dough. Cut dough stack in half crosswise to form 2 (8 x 6-inch) rectangles. Stack one rectangle on top of the other, alternating vanilla and chocolate doughs; wrap in plastic wrap. Freeze 10 minutes or until firm and plastic wrap can easily be removed.

Cut the dough crosswise into 6 (6 x 1 1/3-inch) strips. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate to form a striped pattern; wrap in plastic wrap, pressing gently. Repeat procedure with remaining 4 strips to form 2 stacks (there will be 3 stacks total). Chill 30 minutes or until very firm.

Preheat oven to 375°.

Working with 1 stack at a time, unwrap dough. Carefully slice each stack into 12 slices. Place dough slices 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 12 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

16 comments:

valentine said...

those look yummy, but i think just a bit too much work for me! i am a lazy baker :)

DianasaurDishes said...

Wow those look amazing! I've been wanting to try something similar.

Elra said...

Hi Julie, thank you so much for visiting my blog. Your blog is very pretty and colorful.

These cookies of your are very tempting.

theUngourmet said...

These are so fun! I love the stripes! ;0)

OvenDelights said...

Thanks for stoping by to comment on my pizza! These cookies look great! I have three orders for cookie baskets this weekend and I think I might include these!

Grace said...

so much effort, but what an impressive finished product! great cookies, julie. :)

Monica H said...

They're pretty! The chocolate dough kind of looks like brownie dough, with all it's little crackles.

♥peachkins♥ said...

cute cookies!

5 Star Foodie said...

Those are so pretty with black and white stripes!

Kim said...

My husband was peering over my shoulder when I pulled up your site and said "hey, those cookies look really cool". They are definitely impressive and look like they were tons of work! i bet the kids really enjoyed those stripes too!

Katy ~ said...

I think these are great, kind of formal looking.

JDaniel4's Mom said...

The cookies look great! JDaniel would call them zebra cookies.


Happy SITS Monday!

Natashya Kitchen Puppies said...

They look so cool! I love the stripeys.

The Japanese Redneck said...

They turned out pretty. I'm too lazy. I like to scoop them out and be done with it.

Merry Christmas.

The Blonde Duck said...

Those shame my squished together sugar cookies.

Kimberly said...

Yummy!

Have a Great Christmas! I hope you enjoy all the fun of the season with your family.