Buzzy Bee Cookies
1/2 tsp baking powder
1.5 oz chocolate (bittersweet)
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.
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.