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Recipe(tried): Cocoa and Vanilla Cookies (1950's)

Desserts - Cookies, Brownies, Bars
COCOA AND VANILLA COOKIES

1 cup butter, softened
1/4 cup sugar
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons unsweetened cocoa powder

Blend butter and sugar thoroughly. Sift in flour, salt, and vanilla and then divide dough in half. To one half work in cocoa powder.

Shape dough into 2 rolls about 1 inch in diameter and cut each in half crosswise.

Place one chocolate and one vanilla roll close together on waxed paper. Place second vanilla roll on top of chocolate, and second chocolate roll on top of vanilla roll. Press firmly together, wrap in wax paper, and chill several hours.

Slice crosswise about 1/4 inch thick, place slices cut side down on baking sheet that has been rubbed with shortening.

Bake at 350 degrees F for 8 to 10 minutes.

Makes 4 dozen 2-inch cookies.

VARIATION:

BORDERED COOKIES:
To make these, two cutters of the same shape, one slightly smaller than the other, are necessary. With large cutter, cut a cookie from each shade of dough. With smaller cutter, cut center from each cookie.
Transfer the center of the light dough to center of the dark dough and transfer the center of the dark dough to the center of the light dough, thus making two bordered cookies. Chill before baking.

Note: Cookies can also be lightly frosted or dusted with confectioners' sugar.

Recipe: The Complete Book of Desserts, by Ann Seranne c.1952
MsgID: 018997
Shared by: Kathy - MA
Board: Vintage Recipes at Recipelink.com
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