Recipe courtesy of Martha Stewart
Total:
2 hr 55 min
Active:
40 min
Yield:
about 7 1/2 dozen
Level:
Intermediate

Ingredients

Directions

Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined. Transfer to a work surface.

Divide dough in half. Return half to the mixer, and add cocoa powder. Mix until well combined. Wrap dough in plastic, and store, refrigerated, until ready to use.

Place 20 ounces of the dark-colored dough between 2 pieces of parchment paper. Roll out to a 7 by 12-inch rectangle, about 1/3-inch-thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.

Place 12 ounces of the dark-colored dough between 2 pieces of parchment paper. Roll out to a 4 3/4 by 12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.

Place 6 ounces of the dark-colored dough on a clean work surface. Roll into a 12-inch long log, about 3/4-inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.

Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.

Repeat above step with the black log and the smaller rectangle of white dough.

Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal them. Roll log back and forth to smooth seam.

Repeat above step with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill for 1 hour.

Preheat oven to 375 degrees F.

Line 2 baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch thick rounds; place on prepared baking sheets, about 2 inches apart.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Bloody Bull

Recipe courtesy of Michael Chiarello

Bloody Bull

Recipe courtesy of Sara Moulton

Rushin' Bull

Recipe courtesy of Snowbird Ski Resort

The Bull

Recipe courtesy of Geoffrey Zakarian

Bloody Bull Cocktail

Recipe courtesy of Geoffrey Zakarian

Bloody Bull Mix

Recipe courtesy of Michael Chiarello

Bull Fillet with Anchovy Sauce

Recipe courtesy of La Gueule du Loup

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.