Chocolate Stripes

Chocolate Stripes
Yield: 30 cookies Prep 10 mins Chill 2 hrs or overnight Bake 350°F 15 mins to 18 mins


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 8 squares (1 ounce each) semisweet chocolate, broken up

Make It

1. In small bowl, whisk flour, cinnamon and salt. In large bowl, beat butter and sugar until fluffy, 2 minutes. Add yolks and vanilla; beat until smooth. Stir in flour. Divide dough in half; roll each into a 6-inch log. Wrap in plastic and gently flatten sides of log so each resembles a fat stick of butter and, when cut, the slices will be square. Refrigerate at least 2 hours or overnight.

2. Heat oven to 350 degrees F. Unwrap logs. Cut each into 16 slices (about 1/3 inch thick). Place on ungreased baking sheets.

3. Bake at 350 degrees F for 15 to 18 minutes, or until lightly golden. Transfer cookies to rack; let cool.

4. In medium-size glass bowl, microwave chocolate on high for 30 seconds, stirring until smooth. Spread each flat cookie bottom with 1 teaspoon melted chocolate. Dry, chocolate side up, on wire racks (30 minutes). Once dry, remelt remaining chocolate in bowl. Transfer to a plastic bag; snip off a small corner. Flip cookies over (chocolate side down) and drizzle stripes. Let dry.