I really like making what used to be called "ice box" or refrigerator cookies. They are simply cookies that are rolled into logs and refrigerated or frozen for a period of time. I had to add about two teaspoons of vanilla extract to get the dough to come together.
Chocolate-Vanilla Swirl Cookies
From Baking for All Occasions by Flo Braker
Makes about 12 dozen cookies
Vanilla Dough
2-3/4 Cups (11 ounces/310 grams) cake flour
1 Cup + 2 Tablespoon (4 ounces/115 grams) powdered sugar
1/4 teaspoon salt
8 oz (2 sticks/225 grams) butter @ room temperature
1 teaspoon vanilla extract (I used two teaspoons vanilla)
Chocolate Dough
2-1/4 Cup (9 ounces/255 grams) cake flour
1 Cup + 2 Tablespoon (4 ounces/115 grams) powdered sugar
1/2 Cup + 1 Tablespoon (2 ounces/55 grams) natural or Dutch-processed cocoa powder
1/4 teaspoon salt
8 oz (2 sticks/225 grams) butter @ room temperature
1 teaspoon vanilla extract (I used two teaspoons vanilla)
2 Cup (about 15 ounces/430 grams) nonpareil sprinkles for decoration (I used 1 Cup raw sugar)
For the Vanilla Dough:
Combine flour, sugar and salt and mix on lowest speed just to blend. Stop the mixer and place the butter on top of the flour mixture. Wrap a kitchen towel around the mixer bowl to prevent the flour from flying out of the bowl. Mix on the lowest speed just until it starts to appear lumpy. Stop the mixer and add the vanilla. Mix on the lowest speed just until the mixture is combined. Transfer the dough to a bowl, cover and refrigerate for 15 minutes.
For the Chocolate Dough:
Use the same instructions above, placing the flour, sugar, cocoa powder and salt in the bowl and mixing on the lowest speed to blend. Add the butter and proceed as above, then add the vanilla. Transfer the dough to a bowl and if too soft, cover and refrigerate for 15 minutes.
To form into logs:
Divide the Vanilla Dough into thirds, with each piece weighing about 7 1/2 ounces (215 grams). Divide the Chocolate Dough the same way. You will work with one-third of each dough at a time.
On a piece of parchment or clean work surface, flatten one piece of Vanilla Dough into a 7" x 5" rectangle. Repeat this with a piece of the Chocolate Dough. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5". Place one half on top of the other half to create 4 layers. (You may need a dough scraper to help with this.) Press or roll the stack into a 9" x 4" rectangle. Cut the stack in half lengthwise to create two 9" x 2" pieces. Place one piece on top of the other to create a long narrow stack with 8 layers.
Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x 2”. Set aside. Repeat this process with the remaining pieces of each dough to form two more logs. Compress each log with your hands so it is compact, gently rolling back and forth until the log is round and uniformly shaped.
Roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for a few hours to chill thoroughly.
When ready to bake, preheat oven to 325 degrees.
Use a sharp knife to cut generous 1/4” slices and arrange 1/2" apart on baking sheets lined with parchment or a silpat.
Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 - 12 minutes. Cool completely on wire rack.
Cookies can be stored in an airtight container at room temperature for up to 10 days.
From Baking for All Occasions by Flo Braker
Makes about 12 dozen cookies
Vanilla Dough
2-3/4 Cups (11 ounces/310 grams) cake flour
1 Cup + 2 Tablespoon (4 ounces/115 grams) powdered sugar
1/4 teaspoon salt
8 oz (2 sticks/225 grams) butter @ room temperature
1 teaspoon vanilla extract (I used two teaspoons vanilla)
Chocolate Dough
2-1/4 Cup (9 ounces/255 grams) cake flour
1 Cup + 2 Tablespoon (4 ounces/115 grams) powdered sugar
1/2 Cup + 1 Tablespoon (2 ounces/55 grams) natural or Dutch-processed cocoa powder
1/4 teaspoon salt
8 oz (2 sticks/225 grams) butter @ room temperature
1 teaspoon vanilla extract (I used two teaspoons vanilla)
2 Cup (about 15 ounces/430 grams) nonpareil sprinkles for decoration (I used 1 Cup raw sugar)
For the Vanilla Dough:
Combine flour, sugar and salt and mix on lowest speed just to blend. Stop the mixer and place the butter on top of the flour mixture. Wrap a kitchen towel around the mixer bowl to prevent the flour from flying out of the bowl. Mix on the lowest speed just until it starts to appear lumpy. Stop the mixer and add the vanilla. Mix on the lowest speed just until the mixture is combined. Transfer the dough to a bowl, cover and refrigerate for 15 minutes.
For the Chocolate Dough:
Use the same instructions above, placing the flour, sugar, cocoa powder and salt in the bowl and mixing on the lowest speed to blend. Add the butter and proceed as above, then add the vanilla. Transfer the dough to a bowl and if too soft, cover and refrigerate for 15 minutes.
To form into logs:
Divide the Vanilla Dough into thirds, with each piece weighing about 7 1/2 ounces (215 grams). Divide the Chocolate Dough the same way. You will work with one-third of each dough at a time.
On a piece of parchment or clean work surface, flatten one piece of Vanilla Dough into a 7" x 5" rectangle. Repeat this with a piece of the Chocolate Dough. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5". Place one half on top of the other half to create 4 layers. (You may need a dough scraper to help with this.) Press or roll the stack into a 9" x 4" rectangle. Cut the stack in half lengthwise to create two 9" x 2" pieces. Place one piece on top of the other to create a long narrow stack with 8 layers.
Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x 2”. Set aside. Repeat this process with the remaining pieces of each dough to form two more logs. Compress each log with your hands so it is compact, gently rolling back and forth until the log is round and uniformly shaped.
Roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for a few hours to chill thoroughly.
When ready to bake, preheat oven to 325 degrees.
Use a sharp knife to cut generous 1/4” slices and arrange 1/2" apart on baking sheets lined with parchment or a silpat.
Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 - 12 minutes. Cool completely on wire rack.
Cookies can be stored in an airtight container at room temperature for up to 10 days.
