| 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
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”