I was browsing through magazines, food sites, blogs and anything else that could get me new recipes and ideas to prepare goodies for this Halloween. I wanted something Beetlejuice or Harry Potterish, and then I found this recipe that more than its ingredientes, it got me through its visual effect. Black and white Spellbinding cookies… PERFECT!
I called my Sous Chef, Kristen (she’ll be 3 next month!) and we started to prepare the vanilla and chocolate doughs, that’s her rolling away in one of the photographs. I should have cleaned up the kitchen a little bit, but… cooking with a toddler is a messy business.
After preparing the dough, you will get 2 vanilla rectangles, and 2 chocolate rectangles. The idea is to top one of the vanilla rectangles with one of the chocolate rectangles. Snip off the excess to get a neat rectangle and then roll it tightly. You will get two rolls. You can roll one with chocolate on top, and the other with vanilla on top, as you can see from my photos, you get two different looks. The original recipe says to roll from the short end, but I rolled mine from the long end to get a long log about 2 inches thick. If I would have rolled it from the short side, I would end up with a short fat log…. it didn’t sound right.
You can make these in advance, so when baking time comes you can just cut out the prepared rolls, that’s how I did it.
Recipe from Bake it Pretty
Yields about 40 cookies
Vanilla Sugar Cookie Dough Recipe:
2 sticks (1 cup) unsalted butter, softened
2/3 C. White Sugar
2-1/3 C. All Purp. Flour
1/4 teaspoon Baking Powder
1-1/2 teaspoon Vanilla
1/8 teaspoon Salt
- Beat butter and sugar until fluffy.
- Add egg and mix well. Stir in remaining ingredients until fully combined to make a stiff dough.
- Split the batch in two pieces, wrap each half in plastic wrap and refrigerate for about 1 hour.
- Place chilled dough between two pieces of waxed paper and roll into a rectangle roughly 7″ x 9″ and 1/4″ thick. Do this with both halves of dough. Then repeat the process with the Chocolate Cookie Dough recipe below. You should have two sugar cookie rectangles, and two chocolate rectangles. Chill rectangles briefly in fridge.
Dark Chocolate Cookie Dough Recipe:
*Same as for Sugar Cookie Dough above, except:
add 2/3 cups of Cocoa Powder and reduce the All Purpose flour to 2 cups.
This makes a very chocolaty cookie, not overly sweet.
- Remove the top layer of wax paper from dough rectangles, invert one chocolate dough on top of the vanilla sugar dough, lining up the edges of the rectangles.
- Gently roll over the top to make sure they layers stick together. Remove the top layer of waxed paper.
- Starting at a long end, use the wax paper to lift the sugar dough and roll both layers tightly into a log. Be sure to press gently as you go to ensure there are no gaps between the layers.
- Roll the finished log lightly on the counter to make it round and even. Repeat with the other two rectangles of dough. Wrap the finished logs and refrigerate for about 2 hours.
- When you are ready to bake, preheat oven at 350 degrees. Remove dough logs from fridge and use a knife to cut cookies about 1/4″ thick.
- Place cookies 1″ apart on a baking sheet lined with parchment paper (or silpat mats.)
- If making lollipops, hold the cookie down with one hand and gently press a paper candy stick into the middle, about 1″ into the cookie. Bake for about 10-12 minutes until just done. Do not to let the edges brown. Transfer cookies to a wire rack to cool.
NOTE: It took me about 16-18 minutes to bake the cookies, I probably cut them too thick! Try to cut them at 1/4″ thick, as the recipe requires.
© 2011 – 2013, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.