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Black and White Cookies

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Black and White Cookies
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 52 min.
Ready in
0
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Ingredients

for
60
For the dough
200 grams
softened Butter
200 grams
2 teaspoons
1 pinch
½
organic Orange
2
2 tablespoons
rum (or rum flavoring)
400 grams
For the chocolate dough
2 tablespoons
1 tablespoon
1 tablespoon
rum (as needed)
For preparation
1

Preparation steps

1.

For the dough, beat the butter until creamy. Gradually add the sugar, vanilla sugar, salt, orange zest, eggs and rum. Add the flour and knead everything together quickly into a smooth dough.

2.

Divide the dough in half. Knead the cocoa and sugar into 1/2 of the dough. If necessary add rum. Wrap the 2 pieces of dough in plastic wrap and refrigerate for about 30 minutes.

3.

Cut each ball of dough in half again so that a batch of the checkerboard and swirl cookies may be made separately. For the swirl cookies, roll 1 ball of light and 1 ball of dark dough very thinly into separate rectangles. Brush the chocolate dough with egg white and lay the light dough on top. Brush the light dough with egg white and roll up the dough into a tube shape.

4.

For the checkerboard cookies, roll 1 ball of light and 1 ball of dark dough about 1 cm (approximately 1/4 inch) thick. Cut with a sharp knife into 1 cm (approximately 1/4 inch) wide strips. Brush the cut edges with egg white stack the checkerboards together and press.

5.

Wrap the dough in plastic again and refrigerate for about 30 minutes.

6.

Preheat the oven to 180°C (approximately 350°F). Line 2 baking sheets with parchment paper.

7.

Cut slices 0.5 cm (approximately 1/4 inch) thick from each of the dough shapes, lay on the baking sheets and bake until golden brown, 8-12 minutes. Let cool and serve.