Gorgeous Two-toned Cookies

Recipe by WaterMelon
READY IN: 3hrs 48mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve cocoa in hot water.
  • Set aside to cool.
  • Beat butter and sugar together in a large bowl.
  • Add egg and vanilla.
  • Beat until light and fluffy.
  • Sift salt, flour and milk powder together.
  • Fold into butter mixture to form a dough.
  • Take half of the dough out, place in a separate bowl.
  • Mix in the cocoa mixture until combined.
  • Roll out the white dough between plastic wrap until about 1/2 inch thickness.
  • Do the same for the chocolate dough.
  • Chill both dough separately for approx 2 hours.
  • To make checkerboard: Remove dough from fridge.
  • Cut 2 strips from each dough, measuring 1 inch each.
  • Wet the sides and tops and'stick' them together to form a checkerboard.
  • (white strip-chocolate strip, topped with chocolate-white) Wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
  • Return to fridge for another 1 hour or so.
  • To make spiral: Try to roll the white and chocolate doughs into equal size.
  • Moisten the top of the chocolate dough.
  • Put the white dough onto chocolate one (or vice versa).
  • Roll up tightly, jelly roll style.
  • Wrap the log with plastic wrap and return to fridge for 1 hour or so.
  • Remove cold dough and leave to soften slightly for few minutes.
  • Cut log into thin slices and place on parchment-lined cookie sheet.
  • Bake at 175C/350F for 15-18 minutes.
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