Chocolate Vanilla Swirl Icebox Cookies Food

CHOCOLATE VANILLA SWIRL ICEBOX COOKIES

Steps:

• Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk and vanilla extract until fully combined. Add the flour and salt and mix until just combined. Place the dough in a bowl or on a clean counter while you prepare the chocolate dough.
• In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Add the flour, cocoa powder and salt and mix until just combined. Place the dough in a separate bowl. Cover in plastic wrap and refrigerate until firm, about 1-2 hours.
• Once the dough has firmed up, use your fingers to roll about 2 tablespoons of vanilla dough into a a long snake about 8″ long. It helps to do this on a flat, non-stick surface. Repeat until you have three rolls of vanilla dough and three rolls of chocolate. Combine the smaller rolls into one big roll and twist together carefully - you don't want to break the dough.
• You should have a thick, twisted log of dough at this point. Roll the dough gently to flatten out the sides, being careful not to make the log too thin - it should be about 2" diameter. Wrap the log in plastic wrap and store in the refrigerator for at least one hour or up to 2 weeks. Repeat with the remaining dough until all has been used.
• Preheat oven to 325°F and line a large baking sheet with parchment paper. Slice cookies 1/4" thick and place 1 inch apart on baking sheet. Bake for 12-15 minutes or until lightly browned around the edges.
• Dough can be frozen for up to 6 months.

CHOCOLATE VANILLA PINWHEEL COOKIES (SLICE-AND-BAKE SWIRL COOKIES)

Steps:

• Sift the flour, baking powder, and salt into a large bowl and whisk to combine.
• In a separate bowl (or in a stand mixer), add the softened butter and beat until creamy. Then, gradually add the sugar, mixing constantly, until the mixture is a pale yellow and light and fluffy, with the sugar fully incorporated.
• Add the eggs (one at a time) and the vanilla to the creamed butter, mixing well in-between each addition.
• Finally, add the flour mixture incrementally, mixing in between, until a dough forms. It shouldn't be sticky.
• Weigh the biscuit dough and divide it into two even pieces. Wrap one in plastic wrap and return the other half to the mixer/bowl.
• Add the cacao powder, instant coffee, and cinnamon (if using) to the dough and mix well until incorporated.You can optionally chill the dough at this point for at least 30 minutes (up to a day) wrapped in plastic wrap in the refrigerator. However, I find it simpler to roll out into the rectangles first.
• Place the first dough ball between two sheets of parchment paper and roll into a rectangle that's as close to 9x14-inches (23x35cm) and ¼-inch (0.6cm) thick. Remove the excess to make it a neat rectangle (the scraps can make spare marbled chocolate vanilla cookies).I like to measure the size on the parchment paper first, marking it with a pencil (on the side opposite the dough). That way, you can use it as a guideline while rolling.
• Repeat this step with the other dough ball - make sure the dough sheets are equal in size. Then transfer both to the fridge for at least an hour to chill (or for up to a day).
• Decide which (chocolate or vanilla dough) you want to be the outer and inner swirl in the pinwheel cookies. OR, if you can't decide, you can even do half and half, as I did.
• Place the color you want to be the "outer" swirl on the counter first and peel away the top layer of parchment paper. Then, remove the parchment paper from the top of the other sheet and carefully flip it over, placing it on top of the first sheet. Then gently roll or press just to make sure the two adhere slightly.If you want half and half, now you can slice the sheets in half lengthwise and flip one over (so the color on the bottom is now on top).
• Now it's time to gently roll the cookie dough into logs. You can use the parchment paper underneath to lift and help you create the first roll. Roll the first roll tightly to avoid gaps in the cookies.If the dough cracks while rolling (more likely with the drier chocolate dough), just gently pinch it together and continue rolling. If there are cracks on the outer layer, roll it on the surface a little to smooth out the cracks.TOP TIP: If you're rolling a single log, I recommend rolling them from the longer side (for fewer swirls but a nice cookie size). If you roll from the short side, you'll have tons of swirls and larger cookies-it's up to you.If you're creating two logs (As I did), I like to roll from the short side to create a nice swirl within.
• Once rolled, re-wrap the roll/s in parchment paper. Then place back in the fridge to chill for an additional hour (or overnight). Alternatively, chill it in the freezer for 20-30 minutes.
• Preheat the oven to 350ºF/175ºC.
• Remove the roll/s from the fridge. If the underside is slightly flat from resting in the fridge, lightly roll it on the surface to smooth it out. If you chilled the sugar cookie dough in the freezer, allow it a few minutes at room temperature before slicing.
• Slice the log into ¼-inch cookies and place them on a parchment-lined baking sheet, separated by around 1 inch.
• Place the baking tray on the middle shelf in the oven. Bake for between 10-12 minutes, or until the edges are just becoming golden.It's best to bake one tray of cookies at a time (so it's in the middle of the oven). While baking the first back, you can prepare and cut the cookies for the second. Alternatively, you can save the rest for later (read the storage section below for details).
• Once baked, remove the cookies from the oven. Allow them to cool on the tray for a few minutes before transferring to a rack until fully cooled.
• Make ahead: there are several ways you can make these old-fashioned pinwheel cookies ahead.The mixed dough: wrap it in plastic wrap and store in the fridge for 4-5 days or in the freezer for up to three months.The rolled cookie dough log: wrap tightly in plastic wrap and store in the freezer for up to three months. You can also gift the frozen logs to friends and family. That way, they can defrost (15-20 minutes at room temperature) and slice and bake the cookies when wanted.The sliced cookies: flash freeze the cookies spread out on a baking sheet (not touching) until solid. Then transfer to a freezer-safe container or Ziplock bag for 3 months.Store: allow the chocolate pinwheel cookies to cool and then store in an airtight container on the counter for 3-5 days. You can also freeze the baked cookies for up to 3 months. Allow them to thaw on the counter before serving.

CHOCOLATE CHIP COOKIE ICEBOX CAKE

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
• Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
• Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
• Slice into wedges to serve.

OAT & COCONUT ICEBOX COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.

CHOCOLATE VANILLA SWIRL ICEBOX COOKIES

Steps:

• Begin with the vanilla dough. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk and vanilla extract until fully combined. Add the flour and salt and mix until just combined. Place the dough in a bowl or on a clean counter while you prepare the chocolate dough.
• In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-5 minutes. Beat in the egg yolk, cooled chocolate, and vanilla extract until fully combined. Add the flour, cocoa powder and salt and mix until just combined. Place the dough in a separate bowl. Cover in plastic wrap and refrigerate until firm, about 1-2 hours.
• Once the dough has firmed up, use your fingers to roll about 2 tablespoons of vanilla dough into a a long snake about 8" long. It helps to do this on a flat, non-stick surface. Repeat until you have three rolls of vanilla dough and three rolls of chocolate. Combine the smaller rolls into one big roll and twist together carefully - you don't want to break the dough.
• You should have a thick, twisted log of dough at this point. Roll the dough gently to flatten out the sides, being careful not to make the log too thin - it should be about 2" diameter. Wrap the log in plastic wrap and store in the refrigerator for at least one hour or up to 2 weeks. Repeat with the remaining dough until all has been used.
• Preheat oven to 325°F and line a large baking sheet with parchment paper. Slice cookies 1/4" thick and place 1 inch apart on baking sheet. Bake for 12-15 minutes or until lightly browned around the edges.
• Dough can be frozen for up to 6 months.

LEMON ICEBOX COOKIES

Steps:

• In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

ICEBOX COOKIE CHEESECAKE

Steps:

• Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate. , In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving., Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan. , Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.

BASIC CHOCOLATE PINWHEEL COOKIES

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.

VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS

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.