Black and White Butter Cookies
Dipped in two types of chocolate, these cookies are a deliciously decadent and visually appealing treat.
- Yield: Makes about 40
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, March 2012
- 1 cup (2 sticks) unsalted butter, room temperature
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coarse salt
- 2 1/3 cups all-purpose flour, sifted
- 8 ounces semisweet chocolate, finely chopped and melted
- 8 ounces white chocolate, finely chopped and melted
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined, 1 to 2 minutes. Add vanilla extract and salt. With the mixer on low, gradually add flour, scraping down sides of bowl as necessary. Continue mixing until well combined.
Divide dough in half. Place one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Place on a baking sheet and transfer to a refrigerator or freezer and chill until firm. Repeat process with remaining dough.
Preheat oven to 350 degrees. Line a baking sheets with parchment paper; set aside.
Using a 2-inch square cutter, cut out dough, rerolling scraps as necessary. Transfer to prepared baking sheet. Bake until firm, 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes; carefully transfer cookies to a wire rack and let cool completely.
Working with half of the cookies, dip one corner of each cookie into melted semisweet chocolate so that it covers half of the cookie. Transfer to a parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes. Repeat process with remaining cookies and melted white chocolate; place on parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes. Cookies are best eaten the day they are made.