Black & White Cut-Outs

Directions

1. 1
   Beat butter, granulated sugar amd brown sugar in a bowl until light & fluffy.
2. 2
   Then beat in eggs.
3. 3
   one by one; add vanilla.
4. 4
   Combine 2 3/4 cups flour, baking soda and salt in a medium bowl; then add to the butter mix.
5. 5
   Beat well; reserve half of dough.
6. 6
   To make chocolate dough, beat cocoa in to remaining dough until well blended.
7. 7
   To make butter cookie dough, beat remaining 2 tbsp of flour in to reserved cookie dough.
8. 8
   Flatten each dough in to a disc; wrap in plastic and refrigerate 1 1/2 hrs or until firm.
9. 9
   (Dough can be refrigerated for 3 days before baking).
10. 10
    Preheat oven to 190C.
11. 11
    Working with one color of dough at a time, place on lightly flored surface.
12. 12
    Roll out to 1/4 inch thickness.
13. 13
    Place cut outs 1 inch apart on ungreased cookie sheets (Silpat is great!
14. 14
    ).
15. 15
    Bake for 9-11 minutes or until set.
16. 16
    Let cookies stand for 2 minutes.
17. 17
    Remove to wire racks ad let cool completely.
18. 18
    For white chocolate drizzle, place baking bar pieces in a small ziploc bag and seal.
19. 19
    Heat in microwave oven at medium (50% of power) 1 minute.
20. 20
    Turn bag over; heat at same temp for an additional 1 - 2 minutes or until melted.
21. 21
    Knead bag until white chocolate is smooth.
22. 22
    Cut off a very tiny corner of the bag; then pipe or drizzle white chocolate on to brown chocolate cookies.
23. 23
    Let stand until chocolate is set, about 1/2 hours.
24. 24
    Do the inverse for the brown chocolate on white cookies.
25. 25
    Black and White Chocolate Sandwiches: Prepare dugh and roll as directed.
26. 26
    Cut out both doughs with same cookie cutter.
27. 27
    Bake as directed above.
28. 28
    Make cookie sandwiches spreading a thin layer of prepared frosting on bottom side of alternate cookies and joining pairs (bottoms to bottoms).
29. 29
    Last but not least,drizzle alternate melted chocolate over cookies.