Layered chocolate and white shortbread makes an interesting and beautiful shortbread cookie. Make one day and bake the next or freeze dough to be made when needed. My freezer has quite a few frozen cookie doughs waiting to be baked and some don’t even have to be baked, just slice and thaw like my no-bake chocolate roll.
This dough can be made into various pinwheel flavours, roll out and spread with jam or nuts and cinnamon or even Nutella. The size you roll this out to doesn’t really matter as long as the dough is around a 1/4 inch thick, if rolled from the short or long end just means the cookie will be smaller or bigger in circumference. So don’t stress out over the rolling. I prefer making pinwheels with the jam or nut filling only because I don’t have to match up 2 pieces of rolled out uneven dough.
1 cup butter
2/3 cup icing sugar
2 cups all-purpose flour
1/2 teaspoon vanilla
1/4 cup cocoa powder sweetened or unsweetened
Cream the butter and icing sugar together, add in the vanilla and flour, mix. Divide the dough into e2 equal portions add the cocoa powder to one portion mix or knead in well. Roll out the chocolate portions between wax paper or parchment paper or plastic wrap into a rectangle shape about 7 by 12 inches and around a 1/4 inch thick. Roll out the white ball separately then place on top of the chocolate. With the chocolate extending about a 1/2 inch further than the white at the 12 inch end or longer end. Press or gently roll together just to make the pieces hold together when rolling. Using the wax paper to help roll, start at even end and roll to end with the extended chocolate, so the chocolate goes all the way around.
Refrigerate about an hour or freeze until needed.
When chilled, unwrap and cut slices 1/3 inch thick, arrange on parchment paper about an inch apart.
If making for Christmas, roll in your favourite sprinkles.
Bake at 350°F for 10-12 minutes, do not brown, keep these white.