Description
A nostalgic and visually stunning heritage treat that combines classic vanilla and rich chocolate dough into a beautiful spiral. These buttery slice-and-bake cookies offer a tender, melt-in-your-mouth texture that has been a family favorite for generations.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 1 tablespoon milk
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar for about 3 minutes until pale and fluffy.
- Add the egg, extra egg yolk, and vanilla extract, then beat on high speed for one minute until smooth.
- Whisk the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients on low speed until just combined.
- Divide the dough into two equal halves; place one half back into the mixer and incorporate the cocoa powder and milk.
- Shape both the vanilla and chocolate doughs into rectangles, wrap in plastic, and refrigerate for 60 to 90 minutes.
- Roll the vanilla dough into an 8×14 inch rectangle on floured parchment, repeat with the chocolate dough, and then place the chocolate layer directly on top of the vanilla.
- Roll the layers tightly starting from the long side to form a log, cut in half for easier handling, and chill the logs for at least 2 hours.
- Preheat oven to 350°F (177°C), slice logs into half-inch rounds, and bake on a lined tray for 14-15 minutes until edges are set.
Notes
To ensure perfectly round cookies, rotate the dough log a quarter turn after every few slices to prevent one side from becoming flat. If the dough becomes too soft or sticky while rolling the layers, place it in the freezer for five minutes to firm up before continuing.
- Prep Time: 40 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American