Black, and White Cookies Recipe

Black, and White Cookies

Black and White Cookies

MAKES 1 TRAY
For the dough: 2⅓ cups (290 g) flour, 1 tsp baking powder, 1 cup + 2 tsp (125 g) powdered sugar, 1 pinch salt, ⅔ cup (150 g) cold butter, 1 egg yolk, 3 tsp cocoa powder
Additional: flour to knead in, milk to brush on top of the dough, plastic wrap

On a countertop, mix flour, baking powder, powdered sugar, and salt. Cut the butter into small pieces and add to the flour mixture until crumbly. Add the egg yolk and combine everything together into a smooth dough. Split the dough into two equal halves and knead the cocoa powder into one of them. Form each piece of dough into a ball, wrap in plastic wrap, and let sit in the refrigerator for 2 hours.

Roll out both pieces of dough on a floured work surface to be exactly 2\5 in. (1 cm) thick squares. Then cut into 2\5 in. (1 cm) wide strips. Lay a light strip, a dark stripe, and again a light strip next to each other, brush the adjacent edges with a little bit of milk and join together. Repeat this process again. Wrap the square pieces of dough in plastic wrap and place in the freezer for 10 minutes so they can be cut more easily.

Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Line a baking sheet with parchment paper. Cut the pieces of dough into 1/10 in. (3 mm) thick slices with a sharp knife and lay them next to each other on the baking sheet. Bake in a preheated oven (middle rack) for 12 minutes until lightly colored. Expel from the broiler and let cool on a wire rack.