This cookie not only looks impressive but it tastes like
your favourite shortbread cookie should.
I generally make the cookie dough in the middle of November and freeze until a week or 2
before Christmas when I start making cookies for the Christmas season.
1.5 cups unsalted butter, at room temperature
1 c icing sugar
1 t vanilla
1/4 t salt
3 c all-purpose flour
1/4 c unsweetened cocoa powder
In a large bowl, using a wooden spoon, stir butter with
sugar, vanilla and salt. Gradually stir in flour just until evenly mixed.
Remove half of dough. Sprinkle cocoa over remaining half in bowl. Gently knead
in until evenly mixed. Divide dough into 4 balls: 2 vanilla and 2 chocolate.
If dough seems too soft to roll out, cover and
refrigerate 10 minutes. For easy rolling, place a ball of vanilla dough between
2 sheets of waxed paper. Roll into an 8x12-inch rectangle. Repeat
using a ball of chocolate dough. Remove top layers of waxed paper, then turn
chocolate dough overtop of vanilla dough. Gently press down. Starting at
shorter side, tightly roll the 2 layers of dough together into a log. Wrap with
plastic and refrigerate until firm, at least 1 hour or up to 1 week. Repeat
with remaining dough.
When ready to bake, preheat oven to 350F. Remove
dough from refrigerator and unwrap plastic. With a serrated knife, use a gentle
sawing motion to slice dough into 1/4-inch thick pinwheels. Spread
out on 2 ungreased baking sheets.
Bake 1 sheet at a time in centre of preheated oven until edges
are lightly browned, 17 to 20 minutes. Remove cookies to a cooling rack.
Refrigerate in an airtight container up to 1 week or freeze up to 1 month.
Makes 48 cookies
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