Striped Ribbon Cookies

Ingredients:

Vanilla dough

• 0.5 cup granulated sugar
• 2 tablespoons powdered sugar
• 1/4 teaspoon fine salt
• 1 large egg
• 1 and 1/4 teaspoons mint or vanilla extract
• 220 g butter, room temperature
• 2 cups premium flour

Chocolate dough

• 1 and 1/4 cups granulated sugar
• 3/4 cup natural cocoa powder
• 1/4 teaspoon fine salt
• 220 g butter, room temperature
• 1 large egg
• 1.5 cups premium flour

Preparation:

1. Vanilla doughIn a medium bowl, combine both sugars and salt. In another small bowl, whisk the egg and mint extract. Using a handheld electric mixer, beat the butter in a large bowl until smooth. As you beat, gradually add the sugar mixture and continue beating for about 1-2 minutes, until light and fluffy. Turn off the mixer and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until combined.
2. Chocolate doughIn a medium bowl, whisk together the sugar, cocoa, and salt. Using a handheld electric mixer, beat the butter in a large bowl until smooth. Add the cocoa mixture as it blends, continuing to beat for 1-2 minutes until pale and fluffy. Turn off the mixer and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until combined.
3. Remove the dough from the bowl and divide it in half. Place the dough between two pieces of lightly floured parchment or waxed paper and roll it out into a 25 x 30 cm rectangle, 6 mm thick. Transfer the sheets of dough/parchment with the dough onto a baking sheet and refrigerate for about 2 hours or overnight to firm up. Repeat with the chocolate dough.
4. Spiral cookiesPlace one sheet of chocolate dough on a work surface, removing the top sheet of parchment. Using a pastry brush, lightly brush the dough with cold water. Place one sheet of vanilla dough on a work surface, removing the top sheet of parchment. Using the bottom layer of parchment, lift the vanilla dough and place it on top of the chocolate dough. Make sure the edges of the layers match up; trim them with a knife if necessary.
5. Press lightly to smooth the dough and seal the layers together. Remove the top layer of parchment paper. Lightly brush the surface of the dough with cold water. Turn it over so the long side is facing you. Using the edge of the parchment paper as a guide, roll the dough into a tight cylinder 5 cm wide. Wrap in plastic wrap and refrigerate for 1 hour. Repeat with the remaining 2 sheets of dough.
6. Distribute racks evenly in the oven and preheat to 160°C.
7. Cut the dough roll crosswise into 6mm-thick slices. Place them on a parchment-lined baking sheet, spacing them approximately 1.5cm apart. Bake for 14-16 minutes until golden brown, but not too dark, otherwise the transition between the vanilla and chocolate dough in the spiral won't be visible.
8. Rectangular cookiesPrepare the dough the same way as for the spiral cookies, but roll both doughs into 15" x 18" rectangles 6 mm thick. Place one sheet of chocolate dough on a work surface, and remove the top sheet of parchment. Lightly brush the dough with cold water using a pastry brush. Place a sheet of vanilla dough on a work surface, and remove the top sheet of parchment. Using the bottom sheet of parchment, lift the vanilla dough and place it on top of the chocolate dough. Make sure the edges of the layers meet. Press lightly to smooth the dough and seal the layers together. Remove the top sheet of parchment.
9. Using a ruler or other straight object as a guide, trim the edges of the dough with a pizza cutter. Turn the rectangle of dough so the short edge is facing you and cut it in half vertically. Stack one piece on top of the other and turn the resulting rectangle so the long edge is facing you. Cut the dough in half again and stack one half on top of the other. Wrap in plastic wrap and refrigerate the stack for 2 hours before cutting into cookies.
10. Using a sharp knife, trim any uneven edges. Cut the resulting dough block into 3mm-thick rectangular slices and bake for 16-18 minutes, until the light-colored dough begins to turn golden.