Monday, February 25, 2013

Two-Tone Roll-Up Cookies

One of the great things about baking is that, if you do it often enough, the necessary ingredients just pile up in your kitchen or pantry seemingly of their own accord. The perishables like butter and eggs have to be consciously bought, of course, but a bag of flour will last a long time, as will spices, nuts, dried fruits, anything you buy in bulk and don't need all of for the particular project you had in mind when you bought it. If you're willing to improvise a bit, a delicious baking project is never far away.

Finding myself with some rare free time today, as well as the need to cheer up a cold, gray Monday, I decided to poke around and see if I had the ingredients to make some cookies. Here's what I came up with. Let me know what you think:


4 tablespoons coconut oil, softened
5 tablespoons grass-fed butter, softened
1 cup sugar
1 cup whole wheat flour

1/4 cup unbleached white flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
2 tablespoons cocoa powder


1. Preheat oven to 350.
2. Mix together butter, oil, and sugar in a large bowl until well blended.
3. Sift together flours, cream of tartar, and baking soda in a medium bowl.
4. Slowly stir flour mixture into butter and sugar.
5. Add egg and 1/2 teaspoon of vanilla extract. Stir thoroughly.
6. Remove half the dough and put it in the smaller bowl that the flour was in. Mix in cocoa powder.
7. Mix the other 1/2 teaspoon of vanilla in the vanilla half of the dough. Cover both bowls with plastic wrap and chill for at least 3 hours.
8. Roll out each section of dough separately and into a similar size and shape. Then carefuly take the chocolate half and place it on top of the vanilla half. Then roll up the dough into a cylinder.
9. With a sharp knife, cut the dough into half-inch thick slices, and place them on a greased cookie sheet. Bake 8-12 minutes, until bottoms are golden brown.

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