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1
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl.
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2
In another small bowl, whisk the egg and mint extract and set aside.
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3
With a hand held mixer beat the butter until smooth in a large bowl.
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4
While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes.
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5
Stop mixing and scrape down the sides of the bowl.
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6
Add the egg mixture and beat until smooth.
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7
Gradually add the flour, mixing slowly until blended.
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8
Turn the dough out of the bowl, divide in half.
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9
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
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10
Roll into a 10 by 12 by 1/4 inch rectangle.
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11
Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
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12
For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl.
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13
With a hand held mixer beat the butter until smooth in a large bowl.
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14
While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes.
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15
Stop mixing and scrape down the sides of the bowl.
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16
Add the egg and beat until smooth.
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17
Gradually add the flour, mixing slowly until blended.
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18
Turn the dough out of the bowl, divide in half.
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19
Place the halves between 2 pieces of lightly floured parchment or waxed paper.
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20
Roll into a 10 by 12 by 1/4 inch rectangle.
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21
Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
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22
For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment.
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23
Brush dough lightly with cold water.
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24
Place a sheet of vanilla dough on the workspace, and remove top sheet of paper.
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25
Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough.
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26
Take care to line up the edges of the 2 doughs and trim as needed.
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27
Lightly press to smooth and seal the doughs together.
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28
Remove the top piece of paper.
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29
Brush the surface of the dough lightly with cold water.
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30
Position the sandwiched doughs with the long edge facing you.
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31
Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide.
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32
Wrap in plastic and refrigerate for 1 hour.
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33
Repeat with remaining 2 sheets of dough.
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34
Evenly position racks in the oven, and preheat to 325 degrees F.
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35
Slice the dough crosswise into 1/4-inch thick cookies.
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36
Lay about 1/2-inch apart on parchment-lined baking sheets.
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37
Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
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38
Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies.
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39
Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment.
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40
Brush lightly with a little cold water.
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41
Place 1 of vanilla doughs on the work space.
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42
Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough.
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43
Take care to lining up the edges of the dough.
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44
Lightly press to smooth and seal the doughs together.
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45
Remove the top parchment.
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46
Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide.
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47
Working with the short edge facing you, cut the layered dough in half vertically.
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48
Set 1 piece on top of the other and then turn the dough, to have the long side facing you.
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49
Cut the dough in half again and set 1 piece on top of the other.
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50
Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
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51
Trim any uneven edges with a sharp knife.
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52
Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
