This is a delicious cookie that is not only delicious but super cute, it has a double color swirl that you could use different types of flavoring like almond, mint or strawberry extract. For the coloring, you can make any combination that you want. Using a stand mixer, cream your butter on medium speed until very soft then add the sugar little by continuing to beat that batter. Add one egg yolks, vanilla extract, a pinch of salt and baling powder to the sugar-butter mixture.
You want to continue mixing on medium speed until all the ingredients are well incorporated. Add that milk and continue mixing. The next step is sifting the flour over the butter mixture and mix the ingredients until they are well incorporated. Split the dough in half so half of the dough will be vanilla and the other you will add the chocolate. For the chocolate, microwave a little butter and milk until it melts then pour it over unsweetened cocoa powder then mix.
Add the chocolate mixture to half of the dough and that will be your chocolate portion. Beat them together in a stand mixer until well incorporated. To roll the cookies, you will need two parchment papers. Place the vanilla dough on pone of the parchment paper then roll it in a square, you don’t want the dough to be too thin or too thick. Shape the dough into a square then do the same thing with the chocolate dough around the same size.
Carefully place the chocolate square on top of the vanilla square and try to have them well lined up. Give it a little roll with a rolling pin then you will roll them into a log shape. Once rolled, place it in the parchment paper then roll it and place it on the fridge for 15 minutes. Preheat your oven to 325 degrees Fahrenheit the remove the dough from the fridge and start to slice them.
You want your cookies about a quarter an inch thick, they should not be too thick or too thin. Line the cookies on a baking sheet lined with a parchment paper and make surer they are well spaced to give room for expansion when baking. Bake your cookies for about 15 to 18 minutes. They should have a beautiful light golden color then place them on a wire rack to cool before easting, Enjoy.
- 1/2 cup butter (soft, at room temperature)
- 1/2 cup white granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla
- A pinch of salt
- 1/2 tablespoon baking powder
- 1 tablespoon milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon butter
- 1 tablespoon milk
- 3 tablespoons unsweetened cocoa powder
- Using a mixer with a flat spatula, cream the butter by mixing it on medium speed. The butter has to be soft.
- Once the butter is creamy scrape the sides of the mixing bowl. If you do not have a stand mixer, you could use an egg beater instead.
- Continue mixing the butter on medium speed and add the sugar little by little. Mix until the sugar and butter become very fluffy.
- Add 1 egg yolk, vanilla extract, a pinch of salt, and baking powder to the sugar-butter mixture. Mix well on medium speed until all ingredients are well integrated.
- Add the milk and mix.
- Sift the flour on top of the buttery mixture. Mix on medium speed until all the flour is well incorporated in the buttery mixture. You will end up with a very soft dough.
- Split the dough into 2 parts. One part is going to be the vanilla part, and the second part we will use to add the chocolate ingredients to it.
- In a small bowl, place the milk and butter, microwave them for 30 seconds until the butter melts.
- Add the unsweetened cocoa powder to the milk/butter mixture, and mix well.
- Add the chocolate mixture to half of the vanilla dough that we have prepared earlier. Mix with the stand mixer until well integrated. You will end up having a smooth chocolate dough.
Rolling the Cookies;
- Now we have 2 types of dough: vanilla and chocolate.
- Place 2 sheets parchment paper. Place the vanilla dough on one of the sheets of wax paper, and the chocolate one on the other.
- Roll the dough balls, using a rolling pin, separately, into a square. (not too thick nor too thin).
- Use a cookie cutter to make the edges of the square straight. Remove the dough in the edges – we will use it later when rolling more cookies.
- The vanilla dough square and the chocolate dough square should be roughly the same size.
- Place the chocolate square on top of the vanilla square, they should line up.
- Using a rolling pin, roll the dough to flatten it a bit.
- Gently, roll the dough, starting off the edge closest to you, as if you were rolling a carpet. Use your hands to shape the tube.
- Cover the dough tube with wax paper and place it in the freezer for 15 minutes before we cut it into cookies. If you want to store it, just cover it with an extra plastic bag.
- Preheat the oven to 325 F / 160 C.
- Take the dough from the freezer, remove the wax paper. Using a sharp knife, cut 1/4 inch slices of cookies (not too thin, not too thick).
- Place the cookies in a baking pan covered with parchment paper. Leave some space between the cookies as they will inflate when baking.
- Bake for around 16 minutes. The cookies will have a beautiful light golden color – they should not become dark, otherwise, they are overcooked.
- Place the cookies in a cookie rack and let them cool down. As the cookies cool down they will become crunchy.