BICOLOR COOKIES

I’m finally on holiday!

I had lots of recipes in mind, until yesterday that I came back from the beach to find 42ºC in Madrid and I forgot everything.

So while I recover from that shock I’ll show you this tutorial for bicolor cookies.

I wanted to make spirals, but the heat in my kitchen didn’t agree, although they were very beautiful and delicious anyway!

The recipe is the same as Halloween cookies, but I post it again.


Ingredients:
200 g flour (7 oz.)
140 g butter at room temperature (5 oz.)
120 g sugar (4,2 oz.)
1 egg M
A pinch of salt

For vanilla cookies: 
1 teaspoon of vanilla extract
40 g flour (1,4 oz.)

For chocolate cookies: 
30 g unsweetened cocoa powder (1 oz.) 

Start sifting the 200g (7 oz.) of flour with the salt and reserve.

Beat the butter and the sugar until it’s creamy. Next add the egg and mix. Finally add the 200 g (7 oz.) of flour.

Now divide the dough into two and add in one of the parts the 30 g (1 oz.) of flour (shifted) and the vanilla and in the other part add the cocoa (shifted).

You’ll have two balls of dough: one of chocolate and one of vanilla.

Divide each ball into three balls and dye the vanilla ones of one color each.

Refrigerate the 6 balls for half an hour.

Now, extend one chocolate ball and one vanilla ball with rectangle shape.

Put the chocolate one on top of the vanilla one.

Roll up carefully.

Refrigerate for half an hour.

Cut with a sharp knife. 

Repeat with the 4 remaining balls.

Finally, preheat the oven at 180ºC (356ºF) and bake for 15 minutes. 

Take them out from the oven and let them in the tray for 5 minutes, then place them on a rack and let them cool down.

And now is time to eat them!