Yin Yang Slice-and-Bake Cookies
 
 
Author:
Makes: About 30 cookies
Ingredients
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅔ cup of butter flavored vegetable shortening (Crisco)
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 2 teaspoons vanilla
  • 3 tablespoons cocoa (Hershey’s Special Dark)
  • White chocolate chips (about 30)
  • Semi-sweet chocolate chips (about 30)
Directions
  1. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  2. In the bowl of an electric mixer, cream together the shortening and sugar.
  3. Add in eggs, milk, and vanilla. Beat to combine, until smooth.
  4. Gradually add in the flour mixture until fully incorporated.
  5. Remove half of the dough onto a sheet of wax paper.
  6. Mix the cocoa into the remaining dough.
  7. Place the chocolate dough onto another sheet of wax paper.
  8. Roll each half of the dough into a log about 8” long. Wrap in wax paper and refrigerate for about 30 minutes to firm slightly.
  9. To create each half of the yin yang circle, lay a rolling pin down the length of the dough log and gently press down, indenting half of the log creating a slope that ends in a thin edge at the bottom. Repeat with the other dough log.
  10. Place the thicker part of the vanilla log on top of the thinner part of the chocolate log.
  11. Roll the combined log to round the shape and gently connect the two flavors. Wrap in wax paper and refrigerate at least 1 hour until firm.
  12. When ready to bake: preheat the oven to 350° F and line a baking sheet with parchment paper.
  13. Slice dough log into ⅜” thick slices. Press a white chocolate chip into the chocolate dough and a semi-sweet chip into the vanilla dough. Place the cookies 1”-2” apart on the prepared cookie sheet.
  14. Bake for 12 minutes. Allow to cool on the baking sheet for 5 minutes before transferring onto a wire rack to cool completely.
  15. Store in an airtight container at room temperature for at least 2 weeks.
Packing tips
Double wrap pairs of cookies, with bottoms together, in plastic wrap. Place in airtight containers or ziplock bags.
Recipe by The Monday Box at http://themondaybox.com/2016/08/yin-yang-slice-bake-cookies/