Striped Shortbread

Striped Shortbread
To make these striped cookies, layers of chocolate shortbread dough and almond shortbread dough are stacked on top of each other.
Prep 25 m
Bake 10 m
Chill several hours



  1. 1 of 8 Sift together flour, cornstarch and salt into medium-size bowl.
  2. 2 of 8 Beat together butter and sugar in medium-size bowl until blended. On low speed, gradually beat in flour mixture until soft dough forms. Divide dough in half; place each in a bowl.
  3. 3 of 8 Knead cocoa powder and vanilla into one half of the dough. Knead almond extract into other half. Flatten both doughs into a disk; wrap each separately in plastic wrap. Refrigerate 1 hour or until dough is firm.
  4. 4 of 8 Roll each batch of dough between 2 pieces of waxed paper into an even 10-inch square. If dough becomes too soft, refrigerate on a baking sheet.
  5. 5 of 8 Remove top piece of waxed paper from chocolate dough. Brush top with some egg white. Remove waxed paper from top of almond dough; invert onto chocolate dough. Peel off remaining piece of waxed paper. Cut dough into 4 equal strips. Brush strips lightly with egg white. Alternately stack strips. Wrap in plastic wrap. Refrigerate several hours or overnight.
  6. 6 of 8 To bake, heat oven to 375 degrees F.
  7. 7 of 8 Cut dough crosswise into 1/8- to 1/4-inch thick slices. Place slices on ungreased baking sheets, spacing slices 1 inch apart.
  8. 8 of 8 Bake in 375 degrees F oven 10 minutes or until edges begin to brown. Transfer cookies to wire racks to cool.
Nutrition Information for Striped Shortbread
Servings Per Recipe:
Per Serving: 35 mg sodium, 4 g sat. fat, 16 mg chol., 0 g fiber, 6 g Fat, total, 11 g carb., 1 g pro., 99 kcal cal.