This recipe takes more time than many of the icebox cookies but the results are worth the effort. The designs are pretty and the cookie is delicious. You’ll need an afternoon to bake these cookies so make an extra batch while you are baking and freeze the leftovers.
1 cup soft butter
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
2 1/2 cups flour
1/4 cup cocoa powder
Mix first butter, sugar and vanilla until light and fluffy.
Add flour and salt to the mixture. Blend until just combined. Do not overwork dough.
Split the batter in half and set one portion aside. Note: For holidays this portion of the dough can be tinted colours with gel food colouring; red for valentine’s day, orange for Halloween or Thanksgiving, Green for Christmas or pink for Easter.
To one portion of the mixture add the cocoa powder and mix until incorporated.
Roll first the white dough in a rectangle on parchment. Roll the cocoa dough on parchment. Make it the same size and shape as the white dough. Place white strip on top of brown strip and cut in inch and 1/2 logs
Take two log pieces and join them together so that the colours alternate. This can be done as many times as you wish. Other cookies can be rolled into cylinders to give a swirl effect.
Chill for at least 1 hour.
Remove from refrigerator and cut slices from logs. Bake on silicone lined cookie sheets at 350 degrees for 11 to 14 minutes.
For a sweet treat try Peanut Cereal Candy.