'C' is for Cookies!

These wonderful little goodies are called fancy icebox cookies and they are super delicious and fun to make! They are similar to sugar cookies. Also you can switch up the colors depending on the time of year and make them white and red, chocolate and orange and any thing else you want. So here is the recipe so you can enjoy!

Fancy Icebox Cookies
Vanilla Dough -
8oz of butter or half butter half shortening
4 oz granulated sugar
0.15 oz salt or a little over 1/2 tsp.
Cream the above ingredients
Add one at a time mixing in completely
2 oz eggs (probably a small egg)
0.15 oz vanilla extract or a little over 1/2 tsp.
Then add in 12 oz of pastry flour (regular flour works just fine).

Chocolate Dough -
8 oz butter or half butter half shortening
4oz granulated sugar
0.15 oz salt or a little over 1/2 tsp.
Cream the above ingredients and while the beater is going pour in
4 oz melted semisweet, dark, or milk chocolate what ever you prefer
Add one at a time mixing completely
2 oz eggs (probably a small egg)
0.15 oz vanilla extract or a little over 1/2 tsp.
Then add in 12 oz of pastry flour or regular flour.

After the doughs are mixed let them sit in the freezer for 20min
Then on a lightly dusted counter top shape the dough into a rectangle with your hands. Then roll out with a rolling pin into a rectangle try to make them both the same size.
To make Pinwheel cookies (A.): Roll your rectangles to about 1/8 of an inch thick. Egg wash the top of one of the rectangles and then place the other rectangle on top. Start to roll the two together and when the diameter of your log gets to 1 inch think cut the dough and set that log aside continue until the rest of the dough is gone. Place in the freezer for 20-30 minutes to harden. Once hardened, take a sharp knife and cut evenly sized slices, place on baking sheet and cook at 375 for 10-12 minutes. Watch closely, if sides start to brown they are over done.

To make checkerboard cookies (B,C,D): (Save behind enough for a thin 1/8 of an inch rectangle)Roll your rectangles to about 1/4 of an inch thick. Cut both rectangles down the middle to make 4 squares. Lay the squares on top of each other alternating vanilla dough and chocolate dough making sure to egg wash in between the layers. Place this in the freezer for 10-20 minutes so it will harden. Once hardened cut strips from your "log" of dough. Roll out your saved dough to an 1/8 of an inch rectangle and egg wash it. Place one strip of dough at a time on the short side of the rectangle alternating colors. Place a strip with a vanilla side up then place a strip with a chocolate side up. Do this until you have 4 strips side by side. Roll this "log" up so the thin rectangle you placed it on encompasses the strips. Cut it free once all sides are covered, and place in freezer for 20minutes. Continue this same pattern until all the dough is gone. Once the "logs" are hardened cut into evenly sized slices, place on a baking sheet and cook at 375 for 10-12 minutes. Watch closely, if sides start to brown they are over done.