Swirl Cookies

• Vegetarian

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 3/4 cup Cocoa powder, natural
  • 2 tbsp Confectioners' sugar
  • 3 1/2 cups Flour
  • 1 3/4 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 1/2 tsp Salt, fine
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 cup Butter, unsalted

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons confectioners sugar
• 1/4 teaspoon fine salt
• 1 cup unsalted butter, (2 sticks), room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon peppermint extract
• 1 1/2 cups all-purpose flour
• 3/4 cup natural cocoa powder
• 1/4 teaspoon fine salt
• 1 cup unsalted butter, (2 sticks) room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

• In a small bowl, combine flour, confectioners sugar, and salt; set aside. Using a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugar and continue mixing for another couple of minutes. Stop mixing and scrape down the sides of the bowl.
• Add the egg and peppermint extract. Beat just until mixed.
• Gradually add the flour mixture, mixing slowly until blended.
• Place the dough between two pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the covered sheets of dough onto a baking sheet and refrigerate until firm, about 2 hours or overnight.
• In a small bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugar and continue mixing for another couple of minutes. Stop mixing and scrape down the sides of the bowl.
• Add the egg and vanilla extract. Beat just until mixed.
• Gradually add the flour mixture, mixing slowly until blended.
• Place the dough between two pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the covered sheets of dough onto a baking sheet and refrigerate until firm, about 2 hours or overnight.
• Roll each of the doughs to about 1/8-1/4 inch thick and do your best to make them the same size. Using a cup of water, wet your finger tips and barely moisten the top of one dough and the bottom of the other so that when you stack them, they stick together under gentle pressure. Using a straight edge (I used a long frosting spreader as a guide), use a pizza cutter to cut the stacked dough into 1 inch wide strips. Its important that these strips are straight and uniform length.
• Stack these bi-colored strips, moistening each layer so that they stick when stacked. Continue stacking until you have the desired height (I did a total of 8 layers). Use a sharp knife to cut 1/4 inch thick cookies. Trim any uneven edges with a sharp knife.
• Preheat oven to 325 degrees F and line a baking sheet with parchment paper. Set the cookies at least 1/2 inch apart from one another and bake in preheated oven until the white dough is just beginning to brown, about 16 to 18 minutes. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
• Keep remaining dough refrigerated until ready to cook to reduce spreading during baking.
• Store in airtight container in freezer for longer storage.