VANILLA AND CHOCOLATE COOKIES

VANILLA AND CHOCOLATE COOKIES
Ingregients : VANILLA DOUGH
BUTTER                               100 g, 1 CUP
CASTER SUGAR                 1 Cup,  6 TBSP
EGGS                                    1 nos
FLOUR                                 200 g , 2- 1/4 Cup
VANILLA  ESSENCE           1 tsp
CHOCOLATE DOUGH :
BUTTER                                100 g
CASTER SUGAR                  1 CUP
EGG                                       1 nos
FLOUR                                   200 g , 2- 1/4 CUP
COCO POWDER                 3 TBSP
CHOCOLATE ESSENCE      1tsp
METHOD : VANILLA DOUGH:
Beat butter and sugar till creamy. Add 1 eggs gradually add vanilla essence and
beat. Add flour and beat Reserve and refrigerate for assembling checkerboard logs.
 CHOCOLATE DOUGH :
 Beat butter and sugar till creamy add egg gradually and beat till fluffy. Add flour and beat
Using low speed, gradually beat flour into butter mixture just until dough comes together.

 Gather dough into a ball.  Flip one piece of parchment paper over so the rectangle marking is facing down and place dough on parchment paper.  Using rectangle marking as a template, shape dough into a rectangle with a smooth top.

 Wrap rectangle with parchment paper and refrigerate for 2 hours.  Meanwhile, to prepare chocolate dough, use chocolate dough ingredients and repeat vanilla dough procedure.

 Remove both rectangles from refrigerator and unwrap.  Trim about 1/4 inch off edges of rectangles.  Dough trimmings can be gathered together, shaped into a log and sliced for marble cookies.

Make a squre 7 inch and cut into 3 strips.  There should be 3 vanilla strips and 3 chocolate strips, each measuring about 5  inch.

 To prepare one  log, lay 1 chocolate strip on centre of a large piece of plastic wrap. Place 1 vanilla strip on each side. 

 Repeat procedure twice with alternating strips, forming a three layer pattern.

 Wrap log with plastic wrap and gently press down on all sides to seal any gaps between strips.

 Prepare three more logs, reversing pattern for two of them.  Refrigerate wrapped logs for 1 hour.

Preheat oven to180 c degree

 Remove logs from refrigerator and unwrap.  Cut each log into 1/4 inch thick slices.3 slice
 Place slices 2 inches apart on parchment paper-lined cookie sheets.
 Bake for 10 minutes or until cookies are firm.

 Let cookies stand for 5 minutes on cookie sheets.  Remove from cookie sheets and cool on racks.

Store in an airtight container in a cool dry place for up to 1 week.