If you need for a quick afternoon snack, or a brunch menu bulk-up, look no further than your basic slice-and-bake cookie. This store-bought convenience cookie is a long-time American favorite. It even comes prepped for your holiday gatherings. Slice up a log of dough to reveal Jack-O-Lanterns, Christmas trees, clover leaves and all other manner of stylized holiday symbols.
If you’re looking for something just as easy, but slightly more sophisticated, however, let me introduce to you these swirly slice-and-bakes I came up with the other day.
I took what would be an average shortbread recipe, and added white chocolate and cocoa powder to the dough.
Then I twisted the two dough logs together to create a swirl pattern. After a quick chill, you just slice it up, sprinkle with a little sugar (sanding sugar would be even better) and voila! A teeny, cultured little cookie that functions perfectly well as an afternoon tea snack or a cookie plate filler.
Afternoon tea cookies, elsewhere:
Double Chocolate Shortbread Cookies
An LH Original
2 cups flour, divided
2 sticks (16 tablespoons) butter, cold and cubed, divided
1/2 cup sugar, divided
2 tablespoons cocoa powder
4 ounces high-quality white chocolate
To make the dark chocolate shortbread, stir together 1/4 cup sugar, cocoa powder and 1 cup MINUS 2 tablespoons flour. Cut in one stick of butter until the dough resembles fine crumbs, then knead until smooth. Form into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate.
To make the white chocolate shortbread, stir together 1/4 cup sugar and 1 cup of flour. Melt the white chocolate in a bain marie or in the microwave, being careful not to scorch it. Set aside to cool a bit. Cut in one stick of butter to the flour mixture until the dough resembles fine crumbs, then knead until smooth. Add the white chocolate and stir/knead to incorporate. Form into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate.
After about 30 minutes in the fridge, remove the logs and press them together, forming one large log. Twist and press the two doughs as desired to create a marbled effect. Refrigerate for another 30 minutes or longer.
When ready to bake, preheat the oven to 325 degrees F. Line a baking sheet with parchment. Slice the log into rounds, sprinkle with a bit of sugar and bake for 8-12 minutes, or until just set and starting to get golden. Let cool on that baking sheet for a few minutes, then remove to a wire rack to cool completely.