Yay Christmas cookies! I’ll be posting several Christmas cookie recipes here. These ones are less complicated than they may sound.
For the sweet pastry dough
2/3 cup cake flour
1 1/3 cup all-purpose flour
1/2 tsp salt
1 cup confectioners sugar
1 cup cold butter, cut into cubes
1 whole egg
1 egg yolk plus additional if needed
In stand mixer, mix both flours, salt and sugar on low speed for 30 seconds. Incorporate butter for about two minutes. Add egg and egg yolk and mix 1-2 minutes. If still powdery, add another yolk. Bring together with your hands. Refrigerate if not using right away.
For chocolate dough
3/4 cup flour
1/3 cup confectioners sugar
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 cup plus two tbsp butter, cut into cubes
1 egg white
Combine flour, sugar, cocoa powder salt in mixer. Add butter and egg and process about 30 seconds. Shape into a dough. Refrigerate for 45 minutes.
For the cookies
Confectioners sugar for rolling
cocoa powder for rolling
1 egg white
Roll out each dough until 1/8 to 1/4 inch thick. Use cocoa powder to roll out chocolate dough and sugar to roll out white dough. Brush egg white over white dough. Place chocolate dough on top of other dough. Brush egg white over chocolate dough. Cut so that all sides are even into a rectangle. Roll together as tightly as you can into a log (roll so that log is stretching vertically). Pinch sides at the end when done. Refrigerate 30 minutes.
Preheat oven to 350. Slice log into cookies. Bake 12 minutes (or until browned) on baking sheets lined with parchment paper. Allow to cool.