Chocolate Vanilla Striped Shortbread Cookies

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It is one of my favorite times of the year—February, the month of love! I was so happy when Julie asked us to be a part of this very special event, Cookies for Kids’ Cancer. This is our third year participating, and I cannot think of a better cookie recipe than this one for chocolate vanilla striped shortbread cookies.

I made hundreds of these cookies to give to clients over the Christmas holiday. I got the idea from a recipe I made from Bon Appetit last November for Zebra Striped cookies. It was good but I felt it was too salty and there was not enough butter to work with the dutch process chocolate (you need a little more). As well, I prefer not to use powdered sugar, and guess what, regular sugar worked beautifully. My version is just as buttery and sweet. Everyone, I gifted these cookies, loved them, and wanted the recipe. I told them they had to wait until February.

I wanted to share them during this very special time. I have not been a parent but I have loved like one and I cannot imagine the heartbreak when a child becomes sick with cancer. I hate cancer. There needs to be a cure. There have been leaps and bounds made with treatments but we need to do more. If I can bake cookies to share with you with hopes of raising funds, then I feel a little bit more has been done. If you want to know more about the cause and why we are supporting it, please find our last two cookie recipes.

This is the third year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer! Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved. Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000! Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference.

 

Recipe:  Chocolate Vanilla Striped Shortbread Cookies

** inspired by Bon Appetit

Ingredients:

• 2 1/3 cups all-purpose flour
• 1/3 cup dutch process cocoa powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups +2 tablespoons unsalted butter, room temperature
• 1/3 cup + 3 tablespoons granulated sugar
• 1 large egg yolk (save the white)
• 1 1/2 teaspoons vanilla extract
• sanding sugar, any color you like

How To:

1. In a medium bowl whisk together 1 1/3 cup all-purpose flour and 1/4 teaspoon salt. Set aside.
2. In another medium bowl whisk together 1 cup all-purpose flour, 1/3 cup cocoa powder, and 1/4 teaspoon salt. Set aside.
3. In the mixing bowl of a stand mixer beat together the butter and sugar on medium-high speed until light and fluffy; about 3 – 4 minutes. Add the egg yolk and vanilla and mix until smooth.
4. Divide the butter mixture evenly, about 1 cup each, into separate bowls.
5. Place one cup of the butter mixture back into the bowl of the mixer and add the flour and salt mixture. Beat on low speed until combined. Scrape the dough back into the bowl.
6. Repeat the above step with the remaining 1 cup of butter mixture with the flour and cocoa mixture. Beat on low speed until combined.
7. Evenly divide each dough into quarters – you will have 4 quarters of each dough. Set aside.
8. Place a large piece of parchment paper on a work surface. Dollop one-quarter of the chocolate dough in the center of the sheet and pat into a rough 6×2″ rectangle. Dollop one-quarter of the vanilla dough on top of the chocolate layer and shape to fit the 6×2″ rectangle. Repeat with the chocolate and vanilla until you have 4 alternating layers.

Tightly press the stacked dough into a cylinder that measures 11″ long by 1 1/2″ side. I use the parchment paper to guide the rolling and stretching technique to achieve the long cylinder. Wrap the log with the parchment paper and chill at least 2 hours or up to 3 days.

Repeat the above process with the remaining dough.  At the end you will have two logs of cookie dough.

Baking the cookies:

Preheat the oven to 350 and place the rack on the upper third. Place parchment onto a baking sheet.

Remove one of the logs of dough from the refrigerator 15 minutes before baking. Brush with the remaining egg white and then coat with sanding sugar. Really press the sugar into the dough to get it to stick.

Slice into rounds, about 1/4″ thick and arrange onto the baking sheet about 2″ apart.

Bake the cookies 12 – 15 minutes until the edges are just set. Let cool on the baking sheet, then place the cookies onto a cooling rack. Repeat with the remaining dough.

The cookies will keep fresh for about 5 days if placed in an airtight container.

Thank you to our sponsors for partnering with us and our food blogging friends, and

for making generous donations to help us reach our goal.

 

Please visit these sites for more delicious Valentine inspired recipes.

Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
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White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
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Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
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Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
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Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Valentine’s Gummy Hearts from April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes