German Black and White Cookies "Schwarz-Weiß-Gebäck"
Black and white cookies Schwarz-Weiß-Gebäck (adapted from Helga Hughes' Black and White Cookies in Germany's Regional Recipes)
Ingredients
- 2 1/1 cups flour
- 1 tsp baking powder
- 1/2 cup white sugar (fine)
- 1 tbsp vanilla sugar
- 1 tsp rum extract
- 2 egg yolks
- 2 sticks unsalted butter cold, cut into thin slices
- 3 tbsp cocoa powder
- 1 tbsp milk
Instructions
- Sift the flour with the baking powder onto a floured surface and make a well in the middle of the flour. Pour the sugars into the well and make another well with a spoon.
- Break the egg into the well and mix the eggs and sugar together. Slowly mix in a small amount of flour from the rim to make a thick creamy mixture in the well.
- Lay the butter pieces on top of the cream mixture and top with flour from the outside bottom of the mound by scraping the flour up the sides.
- Knead the dough until it is no longer sticky but glossy and pliable (keep extra flour on hand to keep your dough from being too sticky)
- Dissolve the cocoa powder into the milk. Cut the dough in half and blend the cocoa mixture into one of the halves.
- Roll the halves into logs and wrap them both in plastic wrap. Store in the fridge for a few hours.
- Preheat oven to 350 degrees F.
- Spray two large baking sheets with spray and set aside.
- Lightly flour a rolling pin and a flat surface. Then roll each half of dough into 12x10 rectangles. Then lift the black sheet of dough and set it on the white one. Hand roll them into a jelly-roll starting at the long end.
- With a sharp knife, cut into half inch slices and place on the baking sheet. Bake until golden brown (12-15 min). Remove and let cool on a rack.