Black and White Striped Cookies

Black and White Striped Cookies | Bake or Break
Black and White Striped Cookies | Bake or Break

I try to keep the complicated baking to a minimum around here. I am a big fan of simplicity – Bundt cakes, drop cookies, brownies. However, once in a while I’m overcome with the need to make something a little bit more involved than my usual escapades.

These cookies are an excellent example. I was flipping through Cooking Light when I saw them. Something about to them called out to me and practically begged me to make them. So, I added them to my “to-do” stack but kept passing over them in favor of something simpler.

Black and White Striped Cookies | Bake or Break

Finally, I could take it no longer and made them. The dough itself was unremarkable in its preparation. them to the finished stage is the kicker. While they are a bit time-consuming, they are surprisingly simple to assemble. of their time is spent in the refrigerator, so a lot of the time required isn’t hands-on. If you can manage to roll out dough, stack, and slice, then you possess all the skills required to make these unique cookies.

Black and White Striped Cookies | Bake or Break

Any chocolate and vanilla fan would certainly like these. And, of course, they would be quite impressive on a cookie tray or wrapped up as a gift.

Black and White Striped Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Yield: 36 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.

Notes

Recipe adapted from Cooking Light and MyRecipes.

http://www.bakeorbreak.com/2007/12/black-and-white-striped-cookies/