Why choose between the two greats, vanilla and chocolate? Each bite of this art deco shortbread has just the right amount of both. Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Recipe information
Yield
Makes 40–48
Ingredients
2⅓
1½
⅓
1¼
⅔
¼
1
1
1
¼
Preparation
Step 1
Whisk 1⅓ cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
Step 2
Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
Step 3
Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1½" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
Step 4
Place racks in upper and lower thirds of oven; preheat to 350°. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous ¼" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.
Step 5
Do Ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.
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Reviews (85)
Back to TopThese turned out so delicious, just the right amount of crunch, and delicate and light just as a shortbread should be. I added less powdered sugar because I didn't have much, but with the sanding sugar coating they turned out just sweet enough and were even too sweet for my mom. Definitely making these again for gifting on Christmas!
Anonymous
12/18/2021
These are lovely! taste is grainy shortbread.. Used Valrohona cocoa.. Starting to think abt playing with grown up flavorings.. cayenne, orange, cardamon. As pretty and festive as the picture
jenny B
Hudson ohio
12/16/2021
I made these last year for a cookie exchange and they were a huge hit. Nice texture and flavor -- i'm making them again soon.
I.E.
12/12/2021
Third year making these. I usually make this GLUTEN FREE and they are Better than flour!!!! Bob's one to one. Wonderful cookie, easy and so tasty. I am giving this batch away so I used wheat flour and they are salty, not too much though just not as good as Gluten free. I like to roll the dough so it is spiral, very pretty and use those hard to stick decorating xmas sprinkles, they stick great and look so festive!
Lori Anne
Oregon
12/11/2021
Excellent recipe, I added a speck of mace, mmmmm!
Lori Anne
Oregon
12/5/2021
These are great cookies. Tender, tasty, and pretty easy to make. About the salt issue: the kosher salt measurement is for Diamond crystal kosher salt; Morton's is much saltier of which you should use half.
Anonymous
Philadelphia, PA
12/4/2021
These were fun to make, but way, way too salty to everyone that tried them. I used half the salt called for and still much too salty. Ended up scrapping the vanilla dough and remaking with no added salt to make up for the salty chocolate dough I kept. Would highly advise using a fraction of the salt called for then tasting the dough to make up your mind. They did turn out aesthetically beautiful, though! Would make again with salt correction.
HMS
Philadelphia, PA
2/8/2021