Chocolate Vanilla Swirl Cookies

OK, my Chocolate Vanilla Swirl Cookies are more like Chocolate Vanilla Zebra Cookies or Chocolate Vanilla Wave Cookies, but I still like them. I will work on my swirling technique. These cookies look great and they taste great! They taste like a very tender shortbread, they melt in your mouth. The recipe comes from the book Baking for All Occasions.

Chocolate Vanilla Swirl Cookies

Vanilla Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¾ cups cake flour
1/4 tsp salt

Chocolate Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¼ cups cake flour
1/2 cup plus 1 Tbl unsweetened cocoa powder
1/4 tsp salt
sprinkles for decoration (your choice)

To make the Vanilla Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour and salt, mix. Mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me). When dough comes together, make into a ball and refrigerate for 15 minutes.

To make the Chocolate Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour, cocoa and salt, mix. Again, mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me, again). When dough comes together, make into a ball and refrigerate for 15 minutes.

IMG_2708  IMG_2712  IMG_2713

To form into logs:
Divide vanilla dough into thirds. Divide chocolate dough into thirds. Flatten each dough piece with your fingertips into a 7″x5″ rectangle. Place a chocolate rectangle on top of a vanilla rectangle, and then cut the stack in half, to create 2 pieces each about 3½”x5″. Place one half on top of other half to create 4 layers alternating colors. Pat the stack into a 9″x 4″ rectangle. Cut the stack in half lengthwise to create two 9″x 2″pieces. Place 1 piece on top of the other to create a stack with 8 layers.

IMG_2716  IMG_2719  IMG_2729

To marble the logs:
Using both hands, twist the dough about three times and at the same time gently extend the dough package. Have each hand at a different point on the dough package as you manipulate it into a swirled pattern. Repeat the process with the remaining dough to form 2 more logs. Compress each log so it is rounder, more uniformly shaped, and about 8 inches long.

Spread the sprinkles in a pan (I used a 9″x9″ square pan). Roll each dough log back and forth in the sprinkles to coat the outside of the log evenly, pressing sprinkles gently into dough to stick. Wrap each log in plastic wrap and refrigerate until firm at least 1 hour.

Baking:
Preheat oven to 325°. Line baking sheets with parchment or silpat. Using sharp knife, cut 1/4″ thick slices from log and arrange on baking sheet, spacing them at least 1/2″ apart. Bake 10 to 12 minutes, just until they are no longer shiny on top and are lightly golden on the bottom. Don’t let them start to brown on top. Cool on baking sheet for 5 minutes, transfer to wire rack and let cool completely.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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