Becky Luigart-Stayner; Jan Gautro
Yield
3 dozen (serving size: 1 cookie)

Cutting and stacking the dough creates alternating stripes of vanilla and chocolate pieces. For pinwheel variation, stack the two (12 x 8-inch) dough rectangles on top of each other, and roll up into a 12-inch-long cylinder as if you're making cinnamon rolls. Chill the roll before slicing.

How to Make It

Step 1

To prepare vanilla dough, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1 1/2 teaspoons vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.

Step 2

To prepare chocolate dough, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.

Step 3

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.

Step 4

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled chocolate dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.

Step 5

Place vanilla dough on top of chocolate dough, plastic wrap side up. Remove plastic wrap from vanilla dough; turn dough over onto a lightly floured surface. Remove plastic wrap from chocolate dough. Cut dough stack in half crosswise to form 2 (8 x 6-inch) rectangles. Stack one rectangle on top of the other, alternating vanilla and chocolate doughs; wrap in plastic wrap. Freeze 10 minutes or until firm and plastic wrap can easily be removed.

Step 6

Cut the dough crosswise into 6 (6 x 1 1/3-inch) strips. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate to form a striped pattern; wrap in plastic wrap, pressing gently. Repeat procedure with remaining 4 strips to form 2 stacks (there will be 3 stacks total). Chill 30 minutes or until very firm.

Step 7

Preheat oven to 375°.

Step 8

Working with 1 stack at a time, unwrap dough. Carefully slice each stack into 12 slices. Place dough slices 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 12 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Ratings & Reviews

MMMarie's Review

b2manatees
December 21, 2012
N/A

b2manatees's Review

karavonakron
November 27, 2010
Very tasty little cookie but a bit of a pain to make. We have dairy allergies so had to use vegetable shortening instead of butter. Maybe that was the problem? The dough was hard to roll out - very firm. Also the vanilla layer burned a bit. Also maybe the shortening instead of dairy? Regardless a really tasty cookie that looked really pretty.

texascookie01's Review

texascookie01
December 21, 2009
I liked these cookies a lot, only comment is that they're a tiny bit floury--why not put the whole egg in instead of just the yolk? I might experiment with that. They were WAY better than the Martha Stewart checkerboard cookies, which my kids thought tasted like GooBGone (too much lemon extract....)! We had no trouble working with the dough as long as we kept it cool.

karavonakron's Review

MMMarie
December 15, 2008
I followed the recipe to a tee and my cookies came out absolutely delicious, they're not perfect, but very tasty regardless. Next time I'll focus more on the appearance.