Chocolate Vanilla Swirl Icebox Cookies

• Vegetarian

• Refrigerated

  • 2 Egg yolk, large

• Baking & Spices

  • 1 oz Dark chocolate
  • 2 tbsp Dutch processed cocoa, powder
  • 2 1/8 cup Flour
  • 2/3 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted

Found on bakerita.com

Description

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ⅓ cup granulated sugar
• ¼ cup powdered sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup + 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ⅓ cup granulated sugar
• ¼ cup powdered sugar
• 1 large egg yolk
• 1 oz. dark chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons Dutch-processed cocoa powder
• ¼ teaspoon salt

Directions

• Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk and vanilla extract until fully combined. Add the flour and salt and mix until just combined. Place the dough in a bowl or on a clean counter while you prepare the chocolate dough.
• In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Add the flour, cocoa powder and salt and mix until just combined. Place the dough in a separate bowl. Cover in plastic wrap and refrigerate until firm, about 1-2 hours.
• Once the dough has firmed up, use your fingers to roll about 2 tablespoons of vanilla dough into a a long snake about 8 long. It helps to do this on a flat, non-stick surface. Repeat until you have three rolls of vanilla dough and three rolls of chocolate. Combine the smaller rolls into one big roll and twist together carefully - you don’t want to break the dough.
• You should have a thick, twisted log of dough at this point. Roll the dough gently to flatten out the sides, being careful not to make the log too thin - it should be about 2” diameter. Wrap the log in plastic wrap and store in the refrigerator for at least one hour or up to 2 weeks. Repeat with the remaining dough until all has been used.
• Preheat oven to 325°F and line a large baking sheet with parchment paper. Slice cookies ¼” thick and place 1 inch apart on baking sheet. Bake for 12-15 minutes or until lightly browned around the edges.
• Dough can be frozen for up to 6 months.