Cookie Recipes - Classic Refrigerator Cookies

 

Ingredients

• 1 1/3 cups/200 g all-purpose/plain flour

• 1/2 tsp baking powder

• 1/8 tsp salt

• 2/3  cup/150 g butter, softened

• 1/3 cup/70 g vanilla sugar

• 2 tbsp unsweetened cocoa powder

• 1 large egg white, lightly beaten

---

Method:

1. sift the flour, baking powder, and salt into a medium bowl. Beat the butter and vanilla sugar in a large bowl with an electric mixer at high speed until creamy.

2. Mix in the dry ingredients to form a stiff dough. Lightly dust a surface with confectioners' sugar and divide the dough in half.

3. Knead the cocoa powder into one half of the dough until well blended. Wrap each dough portion in plastic wrap and refrigerate for at least 30 minutes.

4. Cut each chilled portion in thirds and form into long logs 1 inch (2.5 cm) in diameter. Press the edges of the logs to make them into even-sided oblongs.

5. Arrange the three chocolate logs and the three plain logs on top of each other in a checkerboard pattern.

6. To do so, place one light log next to one dark log, then set a dark log on top of the light log to make a roll with alternating chocolate and plain sections.

7. Seal the sections together by brushing them with a little egg white. The dough will now be rectangular in shape. Wrap in plastic wrap and refrigerate for at least 1 hour.

8. Preheat the oven to 375°F/190°C/gas 5. Butter two large cookie sheets. Slice the dough 1/4 inch (5 mm) thick and place 1 1/2 inches (4 cm) apart on the prepared cookie sheets.

9. Bake for 10-15 minutes, or until lightly browned and the edges are firm. Transfer to racks to cool.