| Level: | Intermediate |
| Total: | 4 hr 16 min |
| Prep: | 1 hr |
| Inactive: | 3 hr |
| Cook: | 16 min |
| Yield: | approximately 6 dozen cookies |
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons confectioners’ sugar
- 1/4 teaspoon fine salt
- 1 large egg
- 1 to 1 1/4 teaspoons mint extract
- 1 cup unsalted butter, (2 sticks), room temperature
- 2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 3/4 cup natural cocoa powder
- 1/4 teaspoon fine salt
- 1 cup unsalted butter, (2 sticks) room temperature
- 1 large egg
- 1 1/2 cups all-purpose flour
Instructions
- For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
- For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
- Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
- For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
- Evenly position racks in the oven, and preheat to 325 degrees F.
- Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden – not too dark you’ll lose the definition of the spiral, about 14 to 16 minutes.
- Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
- Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
- Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Nutrition Facts
| Serving Size | 1 of 72 servings |
| Calories | 91 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 19 mg |
Reviews
First of all cookies are easy to make if you Like to bake
I made the dough but completely ignored the instructions. Instead of dividing the respective doughs into two separate batches, I combined all the chocolate and rolled it out between the parchment, and did the same with the vanilla dough. Once I was done, I layed one layer of chocolate on the vanilla, and also swtiched it up by reversing the process. From there I rolled the dough with the parchment, got a nice, tight cylinder, and put them in the fridge to chill overnight. It was very easy to slice the cookies (don’t go thicker than 1/4 inch. For oven temp I first tried 350 degrees, using the recommended 14-16 minutes recommended for the recipe, but found that wasn’t long enough. I switched my oven over to convection, and that still required 20 minutes! The end product was very nice, especially with the variation of the dough. However, it doesn’t make 6 dozen: you have to make 2 batches to get just over 6 dozen.
Wish I would have read the other reviews before making this. I didn’t even get to make them because after chilling the dough, it would just crack and break apart when trying to roll it. Ended up throwing out the dough and making something else. Waste of time and money.
Looks just like the picture! ….and really not that difficult. I was looking for another cookie for my Christmas cookie tray that would add some eye appeal. This will do the trick. The cookie is tasty but not overly sweet. I didn’t find the dough difficult to work with. I rolled it out while it was soft and the put it in the fridge for about 30 min. I then assembled the roll as directed and put it back in the fridge for 1 hour before slicing and baking. This worked really well. I also used the parchment paper to lift the dough and make the roll and then peeled it away as the roll progressed. I found if I tried to remove the dough from the parchment and then roll it, the dough cracked. The only change I made was to use almond extract rather than mint and it was wonderful!
Striking, tasty and not a crumbly cookie. I like Alton Brown’s version, that recommends to roll the stacked dough before chilling. It is far easier to roll when soft than chilled (the dough cracks and easier to slice the cookie rounds when the dough is chilled. I recommend slicing the cookies 1/4 inch not wider.
Strange consistency! Chocolate cookie was bitter, also had to add tons more mint extract! Not recommended! I think just about everything the foodnetwork kitchen staff comes up with sucks!
These cookies were a smash during Christmas I had different varirties and everyone loved them and they were not difficult to prepare if you do plan to make these cookies I suggest you make and create the roll days in advance it will save you time Recommend 5/5
Here is a picture of the christmas cookies
The red and green, chocolate and vanilla and vanilla and chocolate
http://www.flickr.com/photos/23353297@N04/3162187768/
http://www.flickr.com/photos/23353297@N04/3161352771/in/photostream/
http://www.flickr.com/photos/23353297@N04/3161351843/in/photostream/
I would not make these cookies again. They are very time consuming, and just not all that great. I followed the recipe exactly, but they’re just not that special. It’s difficult to roll the dough into a log — my swirls were a little on the square side. The taste is dull… nothing too special or memorable. I am considering dipping half in melted chocolate, as one previous reviewer has suggested.
I’ve been making these cookies for the past three years. I think that’s when they were first featured in 12 Days of Cookies. I replace the mint with vanilla and I make the striped version about 2 x 2 inches. They are delicious and very professional appearing.
My 21 year old daughter just asked me for the recipe.
This recipe is awesome!
I made the ribbon cookies “zebra-stripe” by moving the dough around and making it sort of uneven. They taste great and are not that hard to make.
I made the ribbon cookies “zebra-stripe” by moving the dough around and making it sort of uneven. They taste great and are not that hard to make.