BLACK & WHITE SLICES
ingredients:
1/2 c (1/4 lb) butter or margarine, softened
1/2 c sugar
1 egg yolk
1 1/2 c all-purpose flour
1 1/2 t baking powder
1/8 t salt
3 T milk
1/2 t vanilla
1 square (1 oz) unsweetened chocolate
instructions:
In large bowl of an electric mixer, beat butter and sugar until creamy; beat in egg yolk. In another bowl, stir together flour, baking powder, and salt. In a small cup, combine milk and vanila. Add dry ingredients to butter mixture alternately with milk mixutre, blending thoroughly after each addition.
. In top of a double boiler over simmering water or in a small pan over lowest possible heat, melt chocolate, stirring constantly; let cool slightly. Divide dough in half; take 1 T dough from one half and add it to the other half. Stir chocolate into smaller portion of dough, blending until well combined.
. Shape each portion of dough into a roll 1 1/2 inches in diameter. Wrap each in wax paper; flatten sides to make square logs. Refrigerate until firm (at least 2 hours) or for up to 3 days.
. Unwrap dough. Using a shapr knife, slice each log lengthwise into fourths. Then reassemble logs, using 2 dark slices and 2 light slices for each, alternating colours to make stripes. Gently press layers together to eliminate interior air pockets.
. Cut logs crosswise into 1/8-inch-thick slices (if layyers start to seperate, refrigerate until dough is firmer). Place slices about 1 inch apart on greased baking sheets. Bake in a 350 degree oven for about 10 minutes or until light golden. Transfer to racks and let cool. Store airtight. Makes about 4 dozen.
SUGAR COOKIES
ingredients:
3/4 c (1/4 lb pluss 4 T) butter or margarine, softened
1 c sugar
2 eggs
1 t vanilla
2 3/4 c all-purpose flour
1 t each baking powder and salt
sugar
instructions:
In large bowl of an electric mixer, beat butter and the 1 cup sugar until creamy; beat in egs and vanilla. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly, to form a soft dough. cover tightly with plastic wrap and refrigerate until firm (at least 1 hour) or for up to 3 days.
. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 inch (keep remaining portions refrigerated). Cut out with cookie cutters (about 2 1/2 inches in diameter) and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
. Bake in a 400 degree oven for 8 to 10 minutes or until edges are lightly browned. Transfer to racks and let cool completely before handling. Store airtight. Makes about 4 dozen.
