Black and White Striped Cookies

Ingredients

• 0.3 cup butter softened
• 1 large egg yolk 
• 3.3 ounces flour all-purpose
• 5.5 ounces flour all-purpose
• 2 tablespoons water 
• 0.5 cup powdered sugar 
• 1 cup powdered sugar 
• 0.1 teaspoon salt 
• 0.3 cup cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• plastic wrap
• measuring cup

Directions

1. To prepare vanilla dough, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife.
2. Combine 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk.
3. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1 1/2 teaspoons vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
4. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.
5. To prepare chocolate dough, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife.
6. Combine 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk.
7. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined.
8. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.
9. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
10. Roll dough, still covered, into a 12 x 8-inch rectangle.
11. Place dough in freezer 5 minutes or until plastic wrap can easily be removed.
12. Remove top sheets of plastic wrap.
13. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled chocolate dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
14. Roll dough, still covered, into a 12 x 8-inch rectangle.
15. Place dough in freezer 5 minutes or until plastic wrap can easily be removed.
16. Remove top sheets of plastic wrap.
17. Place vanilla dough on top of chocolate dough, plastic wrap side up.
18. Remove plastic wrap from vanilla dough; turn dough over onto a lightly floured surface.
19. Remove plastic wrap from chocolate dough.
20. Cut dough stack in half crosswise to form 2 (8 x 6-inch) rectangles. Stack one rectangle on top of the other, alternating vanilla and chocolate doughs; wrap in plastic wrap. Freeze 10 minutes or until firm and plastic wrap can easily be removed.
21. Cut the dough crosswise into 6 (6 x 1 1/3-inch) strips. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate to form a striped pattern; wrap in plastic wrap, pressing gently. Repeat procedure with remaining 4 strips to form 2 stacks (there will be 3 stacks total). Chill 30 minutes or until very firm.
22. Preheat oven to 37
23. Working with 1 stack at a time, unwrap dough. Carefully slice each stack into 12 slices.
24. Place dough slices 2 inches apart on baking sheets lined with parchment paper.
25. Bake at 375 for 12 minutes. Cool on pans 5 minutes.
26. Remove cookies from pans; cool completely on wire racks.