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Vanilla and Chocolate Spiral Icebox Cookies
Keyword
Culinary 1
Ingredients
1 1/4
cups
butter
10 ounces, softened
1 1/2
cups
powdered sugar
1
large egg
1 1/2
teaspoons
vanilla
3
cups
all-purpose flour
1/4
teaspoon
salt
1/4
cup
unsweetened cocoa powder
Instructions
In large mixing bowl cream the butter and sugar together until light and fluffy; add egg and vanilla; blend well.
Combine the flour and salt in a bowl or on a sheet of wax paper.
By hand or with a mixer on low speed, gradually add the flour mixture to the creamed mixture; mix just until combined.
Divide the dough into 2 equal portions; blend the cocoa into one portion.
Refrigerate the two portions for at least 1 hour.
On a lightly floured surface, roll the plain vanilla dough into a rectangle about 16-by-6 inches.
Roll the chocolate dough out to a rectangle the same size and carefully place on top of the plain dough.
Roll the layered doughs out to a thickness of about 1/4 inch.
Beginning at the wide side, roll the dough up tightly. Wrap in plastic wrap and refrigerate for 4 to 6 hours or overnight.
Heat the oven to 400 F.
Cut the roll into 1/8-inch slices. Let the dough warm slightly if it breaks up when cutting.
Arrange the cookies on ungreased or parchment lined baking sheets about 1 inch apart.
Bake for about 7 to 9 minutes, or until the cookies are set.
Remove the cookies from the baking sheets immediately and cool completely on racks.