I can also see these pretty Striped Shortbread cookies tasting superb
with peppermint extract substituted for the almond extract.
- 2 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 18 tablespoons (2 1/4 sticks) butter, at room temperature
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg white, slightly beaten
- Sift together flour, cornstarch and salt into medium-size bowl.
- Beat together butter and sugar in medium-size bowl until blended.
- On low speed, gradually beat in flour mixture until soft dough forms.
- Divide dough in half; place each in a bowl.
- Knead cocoa powder and vanilla extract into one half of the dough.
- Knead almond extract into other half.
- Flatten both doughs into a disk; wrap each separately in plastic wrap. Refrigerate for 1 hour or until dough is firm.
- Roll each batch of dough between 2 pieces of waxed paper into an even 10-inch square. (If dough becomes too soft, refrigerate on a baking sheet).
- Remove top piece of waxed paper from chocolate dough. Brush top with some egg white.
- Remove waxed paper from top of almond dough; invert onto chocolate dough. Peel off remaining piece of waxed paper.
- Cut dough into 4 equal strips. Brush strips lightly with egg white.
- Alternately stack strips. Wrap in plastic wrap.
- Refrigerate several hours or overnight.
- To bake, heat oven to 375 degrees F.
- Cut dough crosswise into 1/8- to 1/4-inch thick slices.
- Place slices on ungreased baking sheets, spacing slices 1 inch apart.
- Bake in 375 degrees F oven for 10 minutes or until edges begin to brown.
- Transfer cookies to wire racks to cool.
Source: Family Circle Magazine 11/20/01; posted by LuAnn B., a.k.a. "Tofu Queen."