Layer this dough for a graphic and eye-catching cookie like our Bull's Eye Cookie recipe.

Martha Stewart Living, December/January 1998


Recipe Summary

Makes about 4 3/4 pounds


Ingredient Checklist


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


Reviews (3)

Rating: Unrated
For me, I needed to adjust the recipe from 8 sticks of butter to 6 to get the right consistency. Delicious!
Rating: Unrated
Actually, it looks like they leave the final part out. I have made these year after year. Always a big it. Important to make the dough into solid long bricks and store in the cold. When ready to bake, cut the bricks into strips to combine and make checker board pattern and bake. 375 for 15 minutes (i think) These are great cookies!
Rating: Unrated
So I just made these cookies, and I am pretty sure the recipe calls for double the amount of butter the cookies actually need. I accidentally put in half, rolled out the dough, realized my mistake and added the butter. After baking, the cookies melted and spread out. I am really bummed because I spent a lot of time on these cookies