Chocolate Vanilla Stripe Slice and BakeCourse: dessert, cookies, holidayCuisine: AmericanDifficulty: Moderate
My daughter found these in Bon Appetit Magazine one year and wanted to make them. They are a little challenging to make but once done, easy to handle. The dough MUST BE REFRIGERATED FOR AT LEAST 2 HOURS TO 3 DAYS. Making the dough is simple but getting the dough to roll out can be a challenge. We make these at Christmas using red sanding sugar, at Easter with purple sanding sugar and at Halloween with orange sanding sugar but we make them plenty through out the year with whatever color we have to use. These are always a hit. The texture is like shortbread but the flavor is amazing on both the vanilla and chocolate. The sanding sugar adds a texture and sweetness to the first bite.
2 1/3 cups flour, divided
1 1/2 teaspoon salt, divided
1/3 cup Dutch process cocoa powder, Droste
1 1/4 cups butter, (2 1/2 sticks), room temperature but not to soft
2/3 cup sugar
1/4 cup powdered sugar
1 large egg yolk
1 teaspoon vanilla + 1/2 teaspoon vanilla paste
1 large egg, beaten well
1/2 cup sanding sugar, Color your choice
- Grab two bowls, in one bowl mix together 1 1/3 cup flour and 3/4 teaspoon salt. In the other bowl, whisk together the cocoa powder with 1 cup flour and 3/4 teaspoon salt.
- Beat butter and both sugars in the bowl of a stand mixer with a paddle attachment on medium high speed until light about 4 minutes. Add the egg yolk, vanilla and paste and beat until combined. Divide the batter between each bowl. Return the vanilla mixture back to the bowl and beat until just combined. Return that to the bowl it was in and place to cocoa mixture in the mixer and beat on low speed until it just comes together.
- Tear off two large pieces of parchment paper. divide each dough in half. Starting with the vanilla, spread it out to be about 6×2 rectangle. Repeat with the other vanilla dough. Then do the same with the chocolate dough. Place the chocolate dough on top of the vanilla dough. Repeat with the other dough. Using the parchment paper as a tool to help roll the dough together about 1 inch in diameter. Repeat with the other dough. Wrap in plastic wrap and place in the refrigerator for 2 hours or up to three days. I usually do it over night.
- When ready to slice the cookies, Preheat the oven to 350. In a small bowl, brush the unwrapped log of dough all over with egg. Roll in sanding sugar to make sure it is equally covered on every side. Then slice the cookies and place on a parchment lined baking sheet. Brush the tops of the cookies with a little egg and sprinkle more of the sanding sugar on top. Place in the oven and cook 13 minutes. Allow to cool on baking sheets. Store in an air tight container for up to 5 days.