Buzzy Bee Cookies

Once in a while when I dust off my cookbook collection I find interesting recipes that I have yet to make. Last week was just one of those times when I came across Buzzy bee cookies that I decided to bake for a neighborhood party. The result were lovely and not too sweet zebra-striped (or bee I guess) cookies. They were simple, though required some time investment.

Recipe From Williams Sonoma

1 stick butter
1/2 c sugar
1/2 tsp. vanilla
1/8 tsp salt
1 egg
1/2 tsp baking powder
1.5 c flour
1.5 oz chocolate (bittersweet)

Cream together sugar and butter. Mix the dry ingredients and add slowly to the creamed butter. Stir in the vanilla and egg, until smooth.

Divide the dough in half, retaining half in the mixing bowl. Add in slightly cooled, melted chocolate (over a double boiler) to the bowl and mix until even and incorporated.

Cut out four 8 x 6 inch rectangles out of parchment paper. Roll each ball of dough separately between two sheets, to the size of the parchment, about 1/8 of an inch thick.

Refrigerate the two dough sheets for 1 hour.

Lift one sheet of parchment from each of the dough rectangles. Place one atop the other with the paperless sides touching. Refrigerate for 15 minutes.

Trim the edges of any overlap. Remove the remaining parchment, but do not discard. Cut the sheet into three 2 inch sections lengthwise. Place atop each other in alternating colors. Wrap in the parchment and refrigerate for 15 minutes.
Slice into 1/8 inch thick cookies and place on parchment lined cookie sheet. Bake at 350 degrees for 10-12 minutes, or until turning golden. Cool on a rack fully before eating.

Note from me: These make amazing sandwich cookies. Especially with yellow butter cream to perpetuate their...buzziness.

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