PLASTIC WRAP FOR COOKIES RECIPES

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

Steps:

• In a large bowl of an electric mixer, beat butter and sugar at medium speed until light and fluffy.
• Add the egg and vanilla and beat until incorporated.
• In a separate bowl, mix together flour, baking powder and salt.
• Add to the butter mixture alternating with the milk, beginning and ending with the flour mixture.
• Beat at low speed after each addition until combined.
• Divide dough into 2 equal parts.
• Add melted chocolate to one part, and knead the dough until the chocolate is completely incorporated into the dough.
• Wrap each portion in plastic wrap and refrigerate for 20 minutes.
• Roll out each piece of dough into a 12x9-inch rectangle on top of parchment paper. Invert chocolate dough onto vanilla dough, peel off parchment paper. Roll up dough like you would a jelly roll. Starting with the long side.
• Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350°F.
• Line baking sheets with parchment paper.
• Remove dough from the refrigerator and cut into ¼-inch slices. Use a sharp knife to cut.
• Place cookies onto the prepared baking sheets.
• Bake for 8-10 minutes or until lightly browned.
• Remove cookies from oven, let them rest for 5 minutes and then transfer to a cooling rack.