Last year, Butchie and I made these cookies à la glass shards. Yep. Plastic wrap is important.
Needless to say, the pictures were not the best. The cookies were not the best and in general this needed a do over.
So..........here it is!
These cookies happen to be my favorites. They are subtle, simple, adorable, and in my opinion taste best frozen. The stripes are easy to make. I'm a bit of a perfectionist (shocker) and my little trick to make the lines beautifully straight is to put plastic wrap over the top of each layer of dough and smooth it a second time. The plastic wrap will help you get rid of any fingerprints and dips in each layer of dough. It's not necessary. The cookies will be very cute either way, but if straight lines matter to you, try my trick.
Oh, and if you're not a fan of rum flavoring (I am) I'd try almond, raspberry, or peppermint!
Enjoy!
Chocolate Stripes
adapted from Chocolate Ribbon Cookies
1/2 cup unsalted butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups flour
1/3 cup semisweet chocolate, melted and cooled
1/4 teaspoon rum flavoring
1/2 cup mini semisweet chocolate chips
In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Divide dough in half. Knead the melted chocolate into half of the dough. Knead the rum flavoring and mini chocolate chips into the other half of dough. Divide each portion of dough in half.
To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with clear plastic wrap (DO NOT skip this). Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
Invert pan to remove dough. Peel off plastic wrap. Slice the block of dough into 1/4-inch-thick slices. If desired use cookie cutter to cut out fun shapes, otherwise, cut the slices into thirds. Place cookies 2 inches apart on a parchment paper lined cookie sheet.
Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool.
1/2 cup unsalted butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups flour
1/3 cup semisweet chocolate, melted and cooled
1/4 teaspoon rum flavoring
1/2 cup mini semisweet chocolate chips
In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Divide dough in half. Knead the melted chocolate into half of the dough. Knead the rum flavoring and mini chocolate chips into the other half of dough. Divide each portion of dough in half.
To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with clear plastic wrap (DO NOT skip this). Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
Invert pan to remove dough. Peel off plastic wrap. Slice the block of dough into 1/4-inch-thick slices. If desired use cookie cutter to cut out fun shapes, otherwise, cut the slices into thirds. Place cookies 2 inches apart on a parchment paper lined cookie sheet.
Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool.