Strawberry And Cream Cookies

1. 1

   Split the vanilla bean in half lengthwise and scrape out the seeds. Discard the pod or save it for another use.

2. 2

   Beat the butter, sugar and vanilla seeds in a large bowl with an electric mixer until light and fluffy. Beat in the egg. Stir in the sifted flour. Knead the dough on a floured surface until smooth.

3. 3

   Divide the dough in half. Return half the dough to the bowl; stir in the strawberry extract. Tint it pink with the food color.

4. 4

   Divide the vanilla and strawberry doughs in half. On a floured surface, shape each portion of dough into 12-inch logs (you will have two vanilla and two strawberry logs). Twist one vanilla and one strawberry log together; smooth into a neat log again. Repeat with remaining logs (you will have two twisted logs). Wrap the logs in parchment paper and freeze for about 2 hours or until firm.

5. 5

   Remove the logs from the freezer and let stand for 15 mins to soften slightly.

6. 6

   Meanwhile, preheat oven to 350u00b0F. Line 2 baking pans with parchment paper. Cut the logs into 1/4 inch-thick slices. Place about 1 1/2 inches apart on prepared pans.

7. 7

   Bake for about 13 mins. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.

8. 8

   Melt the chocolate in a small bowl over a small saucepan on simmering water. Spoon the chocolate into a plastic resealable bag; snip off one corner Pipe the chocolate into spiral or zigzag patterns on cookies. Let stand at room temperature until the chocolate is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.