Instructions:

Chocolate Swirled Shortbread Cookies

I have been making these cookies since 1996. They are delicious and very tasty. I love any kind of shortbread cookie, especially if it's something different.

Approximately 2 dozen

Vanilla Shortbread Dough
2 cups all-purpose flour
1/2 cup granulated sugar
Pinch of salt
1 cup (2 sticks) cold sweet butter cut into chunks ( do not substitute)
1 teaspoon pure vanilla extract

Chocolate Shortbread Dough
4 (1 ounce) squares bittersweet chocolate,
    chopped ( or semisweet chocolate)
1 1/2 cups all-purpose flour
1/2 cup confectioners sugar' sugar
2 tablespoons Dutch processed cocoa or unsweetened cocoa
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) sweet butter softened ( do not substitute)
1 teaspoon pure vanilla extract combined with
    2 tablespoons instant coffee crystals ( this is optional but
    advisable or you can substitute orange extract and orange
    zest to taste for the vanilla/coffee mix. This gives the chocolate
    cookie a wonderful orangey taste).

Preheat oven to 325 degrees F. Prepare cookie sheet with parchment paper.

Vanilla Shortbread: In a large bowl, whisk together flour, sugar and salt, cut butter into dry ingredients until evenly distributed and it's the size of small crumbs (I use my food processor). Stir in vanilla extract, and mix the dough shaping it with your hands or in the processor until it comes together to form a ball.

Transfer dough to a lightly floured surface and roll it out 1/4-inch thick. Cover with plastic wrap and set aside.

Chocolate Shortbread: In a double boiler melt the chocolate, stirring until smooth and set aside and cool slightly. (microwave method: place chocolate in a bowl covered with plastic wrap and heat the chocolate on high for 30 second intervals, stirring after each interval until smooth, set aside and cool to lukewarm).

Whisk together flour, sugar, cocoa and salt in a bowl.

Add the butter in a mixing bowl and beat until light and fluffy on medium speed of mixer. Add melted chocolate and beat until creamy smooth. Beat in vanilla/coffee mixture (if using).

Add the dry ingredients and combine until a dough forms. Gather dough into a disk and flatten slightly.

On a lightly floured surface, roll out 1/4-inch thick (note: if dough is too soft, wrap it and chill until firm).

Place the chocolate dough on top of the vanilla shortbread dough and with your hands gently but firmly roll the doughs together into a log ( make sure there are no air gaps). Wrap the log in plastic wrap and chill for approximately 1 hour or until firm.

Unwrap dough and with a sharp knife, cut the chilled dough into 1/2-inch thick slices and arrange them on prepared cookie sheet 1inch apart.

Bake for about 20 minutes or until golden around edges. Remove cookies to wire racks to cool completely.

Store in a good sealed container. These cookies can also be frozen, wrapped first in plastic and then in aluminum foil.

NOTE: I sometimes melt bittersweet chocolate in a double boiler and drizzle the tops with a decorative design.

Perfect for gift giving during the holidays.