Black and White Cookies

45
Servings
30m
Prep Time
16m
Cook Time
46m
Ready In


"This is a recipe my family has been making for many years. Thanks to RobinHood Flour I'm now able to post it using American measurements and techniques. The preparation and baking times don't include the 30 minute refrigeration time. The cookies can be shaped into spirals and checkerboards."

Original recipe yields 45 servings
OK

Nutritional

  • Serving Size: 1 (14.4 g)
  • Calories 71.4
  • Total Fat - 4.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0.6 mg
  • Sodium - 32.4 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 3.4 g
  • Protein - 0.7 g
  • Calcium - 1.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Add butter and sugar to large bowl and beat with electric mixer until well blended and light in colour (1-2 minutes)

Step 2

Beat in vanilla, rum flavoring (if using) and salt; add flour a bit at a time and mix on low speed until crumbly.

Step 3

Turn dough out onto a lightly floured surface and knead until dough holds together.

Step 4

Divide dough in half and return half of dough to bowl and knead in the cocoa powder.

Step 5

To make spiral shaped cookies, divide chocolate and vanilla dough in half.

Step 6

On well-floured surface, roll each piece of dough into a 6" x 8" rectangle; place 1 rectangle of chocolate dough onto piece of parchment paper; lightly bruch with egg wash.

Step 7

Using a spatula, carefully lift vanilla dough and place on top of chocolate dough, making sure edges are even (trim if necessary), seal the edges and lightly brush again with egg wash.

Step 8

Using parchment paper, roll cookie dough from the long way, jelly roll style, into a tight cylinder; wrap dough in plastic wrap and refrigerate for 30 minutes; repeat with remaining dough.

Step 9

Preheat to 325F; line baking sheets with parchment paper: cut rolls into 1/4" slices and bake for 14 to 16 minutes or until lightly golden; transfer to wire rack to cool.

Step 10

Checkerboard pattern: Cut the vanilla rolled dough into 5 3/8" strips; cut chocolate dough into 4 3/8" strips; brush with egg wash and arrange in 3 layers of 3 strips each in alternating colors; wrap the resulting rectangle in a thin sheet of dough which has been egg washed; continue as directed with spiral pattern.

Tips & Variations


No special items needed.

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acerast

My family really loved the flavor of these cookies - and they were pretty so they really stood out on the plate in the assortment of Christmas cookies. I refrigerated the dough as directed but had a change of plans so put the dough wrapped in waxed paper into plastic bags and into the freezer. I took it out a few days later, sliced and baked them. They were wonderful. Thanks for a great recipe Dreamer - we'll make these again.

review by:
(3 Jan 2013)