In my previous post I mentioned that this year I was searching for something sweet, but at the same time, something on a healthy side.

I judged the newly found recipes by the picture of the finished product, followed by the ingredients.

I did not even pay attention to how involved the preparation process might be. This one requires several steps.

I already shared the recipe for the Ginger-Lemon Pinwheels, and now you will get to hear about the “Black and White Striped Cookies“.

They look much more appetizing than they actually are.  I am very honest here, because once again, I expected a little lighter texture , than what this recipe produced.  I guess I am spoiled by all the other “full of butter” cookie recipes I make all the time.

These may not be flaky as regular cookies, however they are only 73 calories each!

Great  for dunking, with a cup of tea.

This recipe yields 3 dozen cookies.

Ingredients for Vanilla Dough:

• 1-1/4 cups all-purpose flour
• 1/8 tsp. salt
• 1/2 cup powdered sugar
• 1/4 cup butter, softened
• 1 large egg yolk
• 1-1/2 tsp. vanilla extract
• 2 Tbs. ice water

Directions for Vanilla Dough:

1. In a medium mixing bowl, place the butter, sugar and egg yolk.
2. Beat at medium speed until smooth, and creamy lemon color looking.
3. Beat in the vanilla extract.
4. In a separate bowl, using a whisk, mix flour and salt.
5. Gradually add the flour mixture to the butter mixture.
6. Beat at low speed until combined.
7. Sprinkle ice water, and beat until moist (dough will be slightly crumbly).
8. Form a 4-inch dough ball on a plastic wrap, cover and chill one hour, or until firm.

Ingredients for Chocolate Dough:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/8 tsp salt
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 large egg yolk
• 1/2 tsp. vanilla extract ( I used rum extract)
• 2 Tbs. ice water

Directions for Chocolate Dough:

• In a medium mixing bowl, add butter, egg yolk, and sugar.
• Mix on medium speed until smooth and creamy.
• Beat in the vanilla (or your favorite flavor) extract.
• In a separate bowl, using a whisk, mix the flour, salt and cocoa.
• Gradually add cocoa mixture to butter mixture, beating at low spreed until combined.
• Sprinkle ice water over the surface of the dough.
• Beat just until moist.
• Make a 4-inch dough ball, placed on a plastic wrap, and chill for one hour, or until firm.

Chocolate and Vanilla Dough Assembly:

1. Lay two overlapping sheets of plastic wrap, on a moist surface.
2. Remove and unwrap the chilled Vanilla Dough, and place it on the plastic wrap.
3. Cover the dough with two additional overlaying sheets of plastic wrap.
4. Using a rolling pin, roll the dough to form a 12 x 8 rectangle.
5. Place the rolled out dough in the freezer, while you are working on the Chocolate Dough.
6. Follow the same process with the Chocolate Dough.
7. Once both doughs are firm enough, remove the plastic wrap, place the Vanilla Dough on a lightly floured surface, and cover it with the Chocolate Dough.
8. Press down gently.
9. Cut dough stack in half crosswise, to form 2 (8 x 6 inch rectangles).
10. Stack these two half on top of each other, alternating the chocolate and vanilla sides.
11. Wrap in plastic wrap and freeze for 10 minutes, or until firm.
12. Cut the dough crosswise into 6 (6 x 1-1/3 inch) strips.
13. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate, to form a stripe pattern.
14. Wrap in plastic wrap, pressing gently.
15. Repeat same procedure with the remaining 4 strips to form 2 stacks, making 3 stacks total.
16. Wrap in plastic wrap, and chill at least 30 minutes, or until very firm.
17. Preheat oven to 375 degrees F.
18. Line baking sheets with parchment paper (not wax paper – it will scorch).
19. Working with one stack at a time, using a sharp knife, slice each stack to 12 slices.
20. Place them 1 inch apart on the parchment lined pans.
21. Bake at 375 F for 10 minutes.
22. Cool in pans for 5 minutes.
23. Remove from pans, and cool completely on wire racks.

The hardest part in making these cookies, was rolling out the dough between the plastic wrap, and trying to keep it in a rectangular shape.  I used some additional engineering, by trimming the uneven sides and using this dough to even out any imperfections.

It is also a time consuming process, with all this rolling out of the dough, cooling, stacking, and cooling again.

These cookies are not very sweet, and as I mentioned above, tend to be on a denser side, thus very suitable for dunking.  They remind me of Biscotti.

If you tried this recipe, or plan to try it, please chime in with your tips and comments.

TIP: This is a good recipe for Phase III of the Fat Smash Diet.

My next few posts will include the cookie recipes I have introduced to you in my Christmas cookie post.

I am starting with my most favorite cookies, the Cream Wafers.  If you read the ingredients, you might not be able to envision how decadent these really are. They are very light and flaky, resemble a puff pastry, and practically melt in your mouth.

For your convenience, I am also including pictures of the final step by step preparation instructions, which are very important for a successful outcome of this product.

This recipe makes about 4-5 dozen of cookies.

Ingredients:

• 1 cup butter, softened
• ½ cup heavy cream (whipping cream, not sour cream)
• 2 cups flour, all purpose white flour
• Pinch of salt (tip of a tea spoon)
• 1 tsp lemon extract
• 1 tsp vanilla extract
• Colored sugar (optional, for sprinkling on top)
  Granulated sugar (for dipping)

Directions:

1. Combine butter and cream, and mix thoroughly.
2. Mix in extracts.
3. Add flour and mix well.
4. Flour your hands, and divide the dough into, an orange size, balls.
5. Place balls in a bowl, cover, and chill in the refrigerator for a couple of hours, or overnight.
6. Take out one ball at a time, and massage, by squishing it in your hands, for 8-10 seconds.
7. Flatten the ball, place it on a floured work area, and roll out to 1/8 inch thickness.  (Sprinkle the dough lightly with flour as you are rolling it out.  But use flour sparingly as not to make the dough too dense, thus taking away from the flakiness of the cookies).
8. Keep remaining dough balls in the fridge.
9. Using a cookie cutter, cut out 1½ inch cookies (I use a circular shape).
10. Fill a dinner plate with granular sugar.
11. Transfer the rounds into the sugar.
12. Coat both sides of rounds with sugar, pressing them lightly with your fingers.
13. Gather the remaining dough from your work area, form into a ball and follow the above process until all the dough is done. (I try to work with all the fresh dough balls first, as these make the best cookies.  I keep the remnants of the dough from cut outs, in the fridge, until ready to use again.  At the end, I combine all the dough remnants, form them into a ball and follow the rest of the rolling/cutting out process.  These cookies will get denser with each roll out, as you are adding more flour during rolling.  So use as little additional flour as possible).

Remove and place on an ungreased cookie sheet.  You do not need to spread these far apart, as they do not spread out, but rather puff out upwards.

Prick each cookie, about 4 times, with a fork (it lets the steam out during baking, helping it to puff out).

If you choose to sprinkle these with colored sugar, this is the time to do it.

Place in a preheated oven at 375o for 7-9 minutes, or just until set, but not browned (these remain at a very light color, even after baking).

Remove and cool on cookie racks.
You can use them plain, or with colored sugar, if you sprinkled them before baking:

or make them into sandwich cookies, with the following filling (I love them the best with the chocolate filling).

Filling Ingredients:

• ¼ cup soft butter
• ¾ cup confectioner (powdered) sugar
• 1 tsp. vanilla extract (I prefer rum extract)
• 1 ½ oz unsweetened baker’s chocolate, melted (I melt it in a microware for 1 ½ minutes, stirring halfway through).
• Few drops of food coloring (optional, and only if you do not use chocolate)

Directions:

1. Cream all ingredients well, to spreading consistency.
2. Add a drop of water, one at a time, if needed.
3. Keep refrigerated until ready to use.
4. Spread filling on the bottom side of each cookie, and cover it with another bottom side cookie (sandwich like).
5. Repeat until all are filled.

TIP:  Thicker cookie rounds will need longer baking time, and will result in lesser total quantity.

I hear that many families include a Roasted Turkey, and Pumpkin pie, in addition to the other dishes they prepare for Christmas Day dinner.

In our family tradition, Christmas Holiday begins on Christmas Eve, when we prepare a 12 course meatless meal, followed by a variety of baked goods.  Since I am not a big fan of Pumpkin Pie, I bake a Pumpkin Roll instead.  It might look like a challenging task, but it actually is quite simple to prepare, and it looks appetizing, tastes great, and does not require too much fuss.   Much easier than making cookies….even though I love making cookies as well.

Ingredients:

• 1 cup sugar
• 2/3 cup pumpkin paste (canned)
• 3 eggs
• ¾ cup flour (all purpose)
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 ½ tsp. cinnamon
• 1/4 tsp. salt
• Powdered sugar

Directions:

1. Beat eggs and sugar well, until a light yellow paste is formed.
2. Add pumpkin paste and mix together with the egg mixture.
3. Add flour, baking soda, baking powder, salt and cinnamon, and mix well.
4. Spread wax paper, or parchment paper, on a 15 x 18 sheet cake pan. (See TIP below)
5. Grease the paper with Crisco shortening, and spread the batter evenly onto it.
6. Preheat the over to 375° F, and bake for 13-15 minutes.
7. Remove from the oven.
8. Cool for 10 minutes.
9. Place it face down on parchment paper sprinkled with powdered sugar.
10. Gently peel off the parchment paper from the bottom of the baked cake.
11. Again, sprinkle this side of the  cake with powdered sugar.
12. Roll (with the paper) into a jelly roll.  (I start my roll with the longer edge, which makes the roll thinner in diameter, but longer, thus creates more appropriate serving pieces at cutting time).
13. Wrap the roll firmly in a tea towel.
14. Place aside to cool.

Filling Ingredients:

• 1 -8oz cream cheese (regular, not Lite), softened
• 5 Tbs. butter
• 1 cup Powdered sugar
• 1 tsp. vanilla extract (I prefer rum extract)

Directions:

1. Combine cream cheese and butter, and mix well.
2. Slowly add the powdered sugar, and keep on mixing.
3. Add extract.
4. Mix well.
5. Unroll the cake and spread the filling over it.
6. Roll it up again.
7. Wrap in a saran wrap, and keep it refrigerated until ready to serve.
8. Before serving, unwrap the roll and sprinkle the top generously with powdered sugar.
9. Slice the Pumpkin Roll into ½ inch thick slices, and arrange it on a platter in a single layer.
10. Enjoy!

Tip: To prevent the parchment paper from sliding around on the baking sheet, I strategically dab some Crisco shortening on the pan before lining it with the parchment paper.