Black and White Cut-Outs
Makes 3 to 4 dozen cookies
|1||cup (2 sticks) butter, softened|
|3/4||cup granulated sugar|
|3/4||cup packed light brown sugar|
|2-3/4||cups plus 2 tablespoons all-purpose flour, divided|
|1||teaspoon baking soda|
|1/4||cup unsweetened cocoa powder|
|4||ounces white chocolate, melted|
|4||ounces semisweet chocolate, melted|
- Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy. Beat in eggs, one at a time; add vanilla. Combine 2-3/4 cups flour, baking soda and salt in medium bowl; add to butter mixture. Beat well; reserve half of dough.
- To make chocolate dough, beat cocoa into remaining dough until well blended. To make butter cookie dough, beat remaining 2 tablespoons flour into reserved dough. Flatten each dough into disc; wrap in plastic wrap and refrigerate 1-1/2 hours or until firm. (Dough may be refrigerated up to 3 days before baking.)
- Preheat oven to 375°F. Working with one type of dough at a time, place dough on lightly floured surface. Roll out to 1/4-inch thickness. Cut into desired shapes with cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set. Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.
- Drizzle melted white chocolate onto chocolate cookies with fork. Or, melt chocolate in resealable food storage bag, cut off tiny corner of bag and pipe chocolate onto cookies. Drizzle or pipe melted semisweet chocolate onto butter cookies. Let stand about 30 minutes or until chocolate is set.
Black and White Sandwiches
Prepare dough and roll out as directed. Cut out both doughs with same cookie cutter. Bake as directed. Spread thin layer of prepared frosting on bottom side of chocolate cookie. Place bottom side of butter cookie over frosting. Drizzle either side of cookie with melted chocolate or white chocolate.
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