Chocolate and vanilla are our favourite cookie flavours. Sarah has combined them in these Chocolate and Vanilla Swirl Cookies. They look really effective with the swirl. We might make a big batch of these for Christmas.
2 1/2 cups plain (all purpose) flour
3/4 cup icing (confectioner’s) sugar
1 cup, plus 2 tablespoons (250 g or 2 sticks) unsalted butter
2 tablespoons cream
2 teaspoons vanilla extract
3 tablespoons Dutch Cocoa powder
1 egg white
2 tablespoons sugar
Line two baking sheets with baking paper. Sift flour and icing sugar together, and cut in the butter.
When the mixture starts to come together, add the cream and vanilla. Divide the mixture in half and add the cocoa powder to one half. Knead the separate doughs lightly until smooth. Roll out each dough into a rectangle. Stack one of the doughs on top of the other and roll up into a log. Wrap in cling wrap and refrigerate until firm.
Preheat over to 190 degree C (375 F). Brush log with egg white and roll in sugar. Cut into 1/4 inch slices and arrange of baking sheets. Bake for 8 – 10 minutes, and cool on wire rack.
Makes approx 40 cookies.