Patterned Butter Cookies: A Mesmerizing 10-Minute Delight

Ingredients

For the Base Dough:

• 170g (¾ cup) unsalted butter, softened to room temperature
• 160g (1¼ cups) powdered/icing sugar, sifted
• 22ml (1½ tablespoons) vegetable oil
• 22ml (1½ tablespoons) water
• ½ teaspoon vanilla essence
• 5g (1⅛ teaspoons) baking powder
• 8g (1 tablespoon) cornstarch
• 320g (2½ cups) all-purpose flour, sifted

For the Chocolate Portion:

• 2 tablespoons cocoa powder, unsweetened

Detailed Instructions

1. Creating the Perfect Base Dough

1. Start with your butter at room temperature (about 65°F/18°C). Cream it with the sifted powdered sugar using an electric mixer on medium speed for 3-4 minutes until light and noticeably paler in color.
2. While mixing on low speed, gradually add the oil, water, and vanilla essence. The mixture may look slightly curdled – this is normal.
3. In a separate bowl, whisk together the flour, baking powder, and cornstarch to ensure even distribution.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing as this can lead to tough cookies.

2. Preparing the Two-Toned Dough

1. Divide the dough into two equal portions using a kitchen scale for accuracy.
2. Take one portion and mix in the cocoa powder until completely uniform in color. I find using clean hands works best for this step.
3. Wrap both portions separately in plastic wrap and chill for 10 minutes if the dough feels too soft.

3. Creating the Pattern

1. Working with manageable amounts, roll each dough portion into ropes approximately 1cm in diameter.
2. Cut each rope into 7-8 equal pieces.
3. Roll each piece into a thin rope about 20cm long.
4. Arrange the ropes alternating vanilla and chocolate, pressing them gently together.
5. Carefully roll the assembled ropes into a uniform log, maintaining the pattern.

4. Baking to Perfection

1. Preheat your oven to 170°C (340°F). Position racks in the upper and lower thirds of the oven.
2. Wrap the log in plastic wrap and chill for 30 minutes until firm.
3. Using a sharp knife, slice the log into ½cm thick rounds.
4. Place cookies on parchment-lined baking sheets, leaving about 1 inch between each cookie.
5. Bake for 14-16 minutes, rotating pans halfway through, until the edges are just barely golden.
6. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Storage and Make-Ahead Tips

These cookies keep beautifully in an airtight container at room temperature for up to one week. The unbaked dough can be frozen for up to 3 months – just wrap it well and thaw overnight in the refrigerator before slicing and baking.