- 3/4 cup unsalted butter, softened
- 6 tbs confectioner's sugar
- 1 tsp vanilla extract( I used butterscotch )
- 2 1/4 cups all-purpose flour
- 1 oz semisweet chocolates
- 1 egg white, beaten
Beat the butter and sugar until light and fluffy. Add butterscotch extract. Gradually beat in flour to form a soft
dough. Melt the chocolate. Divide the dough in half and beat the melted chocolate onto one half. Keep each dough separate, cover and refrigerate for 30 minutes. Remove the chocolate dough from the refrigerator and cut in half. Roll dough into 8/4 inches rectangle and 1/2 inches thick. Cut the sides of the rectangle straight and even. Mark the dough at 1/2 inch intervals and cut 8 strips of dough and place in refrigerator. Repeat the same with vanilla cookie dough. All the strips should be cold, if it is sticky, chill them for 10 minutes. Make a pattern of choco-vanilla-choco-vanilla with the strips and gently press them together with your hands. Brush them with lightly beaten egg white. Place four more strips on top of the first four with opposite pattern vanilla-choco-vanilla-choco. Press them together with your hands. Brush them with egg white and repeat the same with remaining strips. Chill them for about 5 minutes and slice into 1/4 inch thick slices. Bake them for about 10 minutes on a 350 degrees preheated oven.