Cookie Recipe White and Black

Cookie Recipe White and Black - Czech Linecke Testo Dvoubarevnehese sweet biscuits are often served at Christmas, when they become part of Vánoční cukrovi (vah-nee-koo-NAWTCH Kraw-V) or Christmas candy. They look better if the light is a little Browning around the edges. For more than cookies black and white photos. And this is how pictures.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 4 dozen cookies
Ingredients:
8 ounces (2 sticks) butter, softenedCup sugar 3/41 large egg1 1/2 teaspoons vanilla2 1/2 cups all-purpose flour2 tablespoons cocoa powderPreparation:
In a large bowl cream butter and sugar until light and fluffy. Add egg and vanilla and mix well. Add flour and work into a smooth paste.Divide dough in half and mix the cocoa powder in the middle of the dough.
You can immediately roll between wax paper or parchment, but the refrigerator before cutting to the bands even more.For checkerboard cookies: Roll each portion of dough between waxed paper or parchment in a 1/2-inch-thick rectangle. Chill dough on a flat surface for about 30 minutes for easier cutting. Cut each rectangle horizontally into 1/2-inch-wide strips. Place 5 strips of alternating colors on a piece of waxed paper or parchment paper, making sure to touch each other. Then for the first layer, a second layer of strips, alternating colors, and then a third layer on top of that, in alternating colors (you can add a fourth layer, if desired).Wrap in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
For Pinwheel Cookies: Roll each portion of dough between waxed paper or parchment on a 1/8- to 1/4-inch rectangle. Brush with egg white rectangle. Place the rectangle in a contrasting color of the dough in the top and the roller. Wrap in plastic wrap and referigerate 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
For cookies Wheel: On waxed paper or parchment, roll dough of light or darkness in a cylinder of an inch thick. Run a contrasting color 1/4-inch thick paste. Brush lightly with egg white and wrap around the cylinder of dough. Wrap in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
Cookies of places: Roll each portion of dough between waxed paper or parchment in a 3/4-inch-thick rectangle. Chill dough on a flat surface for about 30 minutes for easier cutting. Of each rectangle, cut 3/4-inch-wide strips horizontal 2. Place a strip of light and darkness on the other side. Brush lightly with egg white and place the remaining strips and 2 in reverse order at the top. If desired, reserve some dough (or color) and roll 1/4-inch thick and wrap around the length of the square, giving it a border. Wrap in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
To Salami Cookies: Press the remains of small remnants of the mass of light and dark colored together and roll into a cylinder 2 inches thick. Wrap in plastic wrap and refrigerate for 2 to 3 hours.Preheat oven to 350 degrees. Cut the roll into 1/4-inch cookies and place in a pan filled with a baking sheet with parchment paper and bake 10-15 minutes.

are often served at Christmas, when they become part of Vánoční cukrovi (vah-nee-koo-NAWTCH Kraw-V) or Christmas candy. They look better if the light is a little Browning around the edges. For more than cookies black and white photos. And this is how pictures.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 4 dozen cookies
Ingredients:
8 ounces (2 sticks) butter, softenedCup sugar 3/41 large egg1 1/2 teaspoons vanilla2 1/2 cups all-purpose flour2 tablespoons cocoa powderPreparation:
In a large bowl cream butter and sugar until light and fluffy. Add egg and vanilla and mix well. Add flour and work into a smooth paste.Divide dough in half and mix the cocoa powder in the middle of the dough.
You can immediately roll between wax paper or parchment, but the refrigerator before cutting to the bands even more.For checkerboard cookies: Roll each portion of dough between waxed paper or parchment in a 1/2-inch-thick rectangle. Chill dough on a flat surface for about 30 minutes for easier cutting. Cut each rectangle horizontally into 1/2-inch-wide strips. Place 5 strips of alternating colors on a piece of waxed paper or parchment paper, making sure to touch each other. Then for the first layer, a second layer of strips, alternating colors, and then a third layer on top of that, in alternating colors (you can add a fourth layer, if desired).Wrap in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
For Pinwheel Cookies: Roll each portion of dough between waxed paper or parchment on a 1/8- to 1/4-inch rectangle. Brush with egg white rectangle. Place the rectangle in a contrasting color of the dough in the top and the roller. Wrap in plastic wrap and referigerate 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
For cookies Wheel: On waxed paper or parchment, roll dough of light or darkness in a cylinder of an inch thick. Run a contrasting color 1/4-inch thick paste. Brush lightly with egg white and wrap around the cylinder of dough. Wrap in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
Cookies of places: Roll each portion of dough between waxed paper or parchment in a 3/4-inch-thick rectangle. Chill dough on a flat surface for about 30 minutes for easier cutting. Of each rectangle, cut 3/4-inch-wide strips horizontal 2. Place a strip of light and darkness on the other side. Brush lightly with egg white and place the remaining strips and 2 in reverse order at the top. If desired, reserve some dough (or color) and roll 1/4-inch thick and wrap around the length of the square, giving it a border. Wrap in plastic wrap and refrigerate for 2 to 3 hours. Preheat oven to 350 degrees. Cut into 1/4-inch cookies and place on a tray lined with parchment paper baking sheet and bake for 10-15 minutes.
To Salami Cookies: Press the remains of small remnants of the mass of light and dark colored together and roll into a cylinder 2 inches thick. Wrap in plastic wrap and refrigerate for 2 to 3 hours.Preheat oven to 350 degrees. Cut the roll into 1/4-inch cookies and place in a pan filled with a baking sheet with parchment paper and bake 10-15 minutes.