Chocolate Vanilla Swirl Icebox Cookies Recipes

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CHOCOLATE ICEBOX COOKIES



Chocolate Icebox Cookies image

Provided by insanelygood

Categories     Cookies     Desserts     Recipes

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/3 cup of cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup of granulated sugar
1 egg
1 teaspoon vanilla

Steps:

  • In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
  • In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
  • Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
  • Add the flour mixture into the butter mixture, and stir gently until combined.
  • Divide the dough in two and roll each into a 2-inch-wide cylinder. Wrap the cylinders in wax paper, twisting the ends to seal them. Chill the dough until firm, at least 2 hours.
  • Place baking racks at the top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
  • Slice the dough into 1/4-inch rounds. Place the cookies on the sheet pans 1 inch apart.
  • Bake the cookies in the preheated oven for 5 to 6 minutes. Switch the sheet pans so that the top pan is now at the bottom, and vice versa. Bake for another 5 to 6 minutes, until the cookies are golden brown around the edges.
  • Allow the cookies to cool on the sheet pans for 1 minute. Transfer them into a wire rack and let them cool completely.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts :

CHOCOLATE AND VANILLA SWIRL COOKIES



Chocolate and Vanilla Swirl Cookies image

Chocolate and Vanilla Swirl Cookies are an impressive treat that all cookie lovers will love! Bring a batch to your next cookie swap or bake them to share with friends and family!

Provided by Ashley C.

Categories     Dessert

Time 2h40m

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, (softened)
1/2 cup confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
2 ounces semi-sweet chocolate chips
16 tablespoons (2 sticks) unsalted butter, (softened)
1/2 cup confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract

Steps:

  • To make the vanilla layer, whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
  • To make the chocolate layer, whisk the flour, cocoa powder and salt together in a medium bowl; set aside. Melt the chocolate chips in a heatproof bowl set over a pot of simmering water. Let cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add egg yolks, cooled chocolate and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.
  • To make the cookies, preheat oven to 325 degrees F. Roll one vanilla dough log into a 12-inch square. Repeat with one chocolate dough log. Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs stick to one another. Roll up the dough into one big log, pressing gently as you roll to adhere the dough. Carefully slice the log into 1/4-inch-thick cookies. Repeat with the remaining two dough logs. Bake 12 to 15 minutes, or until the edges begin to brown. Let cool and enjoy!

Nutrition Facts : Calories 1566 kcal, Carbohydrate 143 g, Protein 19 g, Fat 103 g, SaturatedFat 63 g, Cholesterol 436 mg, Sodium 608 mg, Fiber 6 g, Sugar 35 g, ServingSize 1 serving

VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS



Vanilla-and-Chocolate Shortbread Swirls image

Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark" and pistachio "moss" for a unique faux-bois effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 36

Number Of Ingredients 9

2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 teaspoon instant espresso powder
3 ounces milk chocolate, melted
1/4 cup finely chopped pistachios

Steps:

  • In a medium bowl, whisk together flour and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
  • In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
  • Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
  • Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.

BASIC CHOCOLATE PINWHEEL COOKIES



Basic Chocolate Pinwheel Cookies image

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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