Icebox Cookies

Operation Time / 30 min Oven Temperature / 350 F Baking Time / 20 min

Butter Cookie Dough

Sift the flour and set aside until use.

Cream the butter and icing sugar and whisk well.

Add the egg yolk and vanilla essence and whisk well.

Add the flour and use a spatula to mix well.

Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle. Set aside until use.

Chocolate Cookie Dough

Sift the flour and cocoa powder and set aside until use.

Add the egg yolk and whisk well.

Add the flour mixture and use a spatula to mix well.

Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle.

Cut off about 10% of the chocolate dough. You will use this for the outside of the checkered cookies.

Assembly

Brush the egg white (quantities for exterior) on the surface of one side of the butter cookie dough.

Place the chocolate cookie dough on the butter cookie dough (on the side you brushed with egg white).

Place the dough in your fridge until solid (approximately 2 - 3 hours).

Slice the cookie dough to 1.5 cm width.

Brush the egg white on the surface of one side of the cookie dough.

Place the other sliced cookie dough on the cookie dough to create the checker pattern.

Roll out the 10% of the chocolate cookie dough to about 0.5cm thickness to cover the checkered cookie dough (see picture).

Slice the dough to about 1 cm thick and bake for 20 min or until the edges are lightly browned.

Let cool completely.