| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Cookies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unsalted butter or margarine |
| 1 1/4 |
c |
Sugar |
| 1 |
ts |
Pure vanilla extract |
| 1/4 |
ts |
Salt |
| 5 |
c |
Unbleached all purpose flour |
| 1/2 |
c |
Cocoa |
INSTRUCTIONS
Cream butter or margarine and sugar. Add vanilla. Add flour and salt and
blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll
1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches
long. Arrange in checkerboard by alternating 6 cylinders of chocolate and
vanilla dough, contrasting each time to six layers total. Press tightly.
Wrap in plastic wrap and chill at least 1/2 hour. Preheat oven to 350
degrees. With a sharp knife, slice the dough into rounds about 1/3-inch
thick. Place 1 inch apart on a parchment covered baking sheet. Bake for
about 10 minutes or until lightly golden. Yield: approximately 4 dozen
cookies
Recipe by: BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A08
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb
19, 1998
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