Before becoming a SAHM (Stay At Home Mom) I taught for 7 years (mostly 4th, 6th, 7th, and 8th grade). I really miss teaching kids and seeing them come alive when they learn new things, so when my brother and sister-in-law asked me to teach their 4-year-old how to read, I jumped at the opportunity!
We started by learning the alphabet; both the letter names and their sounds. Everyday we’d learn a new letter of the alphabet by first doing some workbook pages and then came the fun part, singing! I had 2 wonderful resources for this portion:
|Sydney enjoying her Zebra Cookie|
|Sydney & Mia|
Here’s specific equipment and/or ingredients I used in this recipe:
Pastry Matfor patting the dough out to the instructed dimensions
Bench/Dough Scraper I like this one in particular because it’s sturdy & has a ruler on it, bonus!
Silpat Non-stick Baking Mat
Nielsen-Massey Madagascar Bourbon Vanilla Extract
Dutch-Process Cocoa Powder
2 3/4 C cake flour
1 C plus 2 T powdered sugar
1/4 t salt
1 C butter, at room temperature
1 t vanilla
2 C (about
Combine flour, sugar and salt and mix on low speed until combined.
For the Chocolate Dough:
Combine flour, sugar, cocoa powder and salt and mix on low speed until combined.
To form into logs:
Divide the Vanilla Dough into thirds, with each piece weighing about 7 1/2 ounces. Divide the Chocolate Dough the same way. You will work with a third of each dough at a time.
On a piece of parchment paper or a pastry mat, flatten one piece of Vanilla Dough into a 7″ x 5″ rectangle. Repeat this with a piece of the Chocolate Dough. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2″ x 5″. Place a chocolate rectangle on top of a vanilla to create 4 layers. You may need a bench/dough scraper to help with this. Press or roll the stack into a 9″ x 4″ rectangle. Cut the stack in half lengthwise to create two 9″ x 2″ pieces. Place one piece on top of the other to create a long narrow stack with 8 layers.
Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x
Place the sprinkles in a shallow pie dish and roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for 2 hours to chill thoroughly.
When ready to bake, preheat oven to 325 degrees.
Use a sharp knife to cut generous 1/4” slices and arrange 1/2″ apart on baking sheets lined with parchment paper or a Silpat.
Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 – 12 minutes. Cool completely on wire rack.
Cookies can be stored in an airtight container at room temperature for up to 10 days.
Makes about 12 dozen cookies