Sandy Black and White Pastries

Summary

Ingredients

For the dough: (basic dough)

• 250 g butter
• 125 g powdered suar
• 250 g flour

For the dough: (dark dough)

• 50 g hazelnuts, round
• 25 g cocoa powder
• 4 drops rum flavor

For the dough: (light dough)

• 75 g cornstarch
• 4 drops butter-vanilla flavor

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Instructions

1. Beat the butter with the sifted powdered sugar until frothy. Gradually stir in the flour. Halve the dough exactly. (625 g of dough, so 312.5 g per half).
2. Work the nuts, cocoa and rum flavoring under one half.
3. Add the cornstarch and vanilla flavor to the others.
4. Do not roll out light and dark dough too thinly, cut into strips or, for example, assemble into snails. Chill overnight.
5. Bake at 180 ° C for 10-15 minutes.
6. For a checkerboard pattern, roll out the dough about 8 mm thick and cut into strips of the same width. put a light next to a dark stripe. Now place a light one on the dark stripe and a dark one next to it on the light stripe. If you like, continue a few more rows upwards.
7. If you like, you can also roll this chessboard into a thin layer of light or dark dough.
8. For a snail pattern, roll out the dough about 4 mm thick, lay it exactly on top of each other and roll it up tightly (important!).
9. Makes about 50 cookies. It is best to store them in an airtight container for a few days. It is best if cookies with jam filling are stored in the same jar, because the black and white baked goods will then be really tender. Alternatively, you can also put an apple wedge in it. Take them out again after 1-2 days!