Since I really love sugar cookies, I almost always start the season with baking these cookies. I usually try 2 – 3 other recipes, but most of the times go back to the recipes I know. Therefore I was really excited to try out these black and white cookies. I wanted to make them many times before, but never did. Today was the debut or even better the “premiere” of this fantastic looking, but super easy recipe.
9 tablespoons cold butter
1/2 cup sugar
2 tablespoons rum extract or other extract
1 plus 3/4 cup flour
pinch of salt
for dark batter:
2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
2 tablespoons milk
With an electric mixer combine the butter together with the sugar, egg, rum extract, flour and salt. The dough will come together pretty fast. Take half of the batter and add the cocoa powder, extra sugar and milk. Divide the dough into 6 pieces, form little balls and let them rest for about 30 minutes in the fridge.
Roll out the balls and stack on top of each other alternating the different colors. Cut dough stack in half crosswise to form rectangles. Wrap in plastic wrap and let the dough block rest in the refrigerator for one more hour. Alternatively the block can be frozen until it is firm enough for cutting.
Preheat the oven to 350 degrees Fahrenheit and slice the dough in thin slices. Place dough slices 2 inches apart on baking sheets lined with parchment paper. Bake for 12 minutes.