I use a stand mixer to start this cookie, but an electric hand held mixer may be used, until the dough it to heavy , then use your well washed ( nails scrubbed clean -think surgeon's hands) hands or a wooden spoon to mix in the rest of the dry ingredients.
1/3 cup unsalted butter
1/3 cup salted butter
6 ounces of light cream cheese, softened
1 cup organic granulated sugar
1 cup white granulated
2 egg (or equivalent in egg substitute)
1 teaspoon home made vanilla extract (or pure vanilla extract)
4 cups unbleached all-purpose flour (or white enriched all-purpose flour)
1 teaspoon baking powder
2 teaspoon finely grated&chopped lemon peel
In stand mixer on speed 2 beat butter and cream cheese together for 30 seconds , till well creamed together. Then turn to stir and slowly add the sugar and turn to speed 2 and beat till light then add the egg and beat till well blended. (stop your mixer and scrap the bowl at least once or twice though out this process)
In a separate bowl whisk together flour , baking powder and the orange peal soft out he lemon zest and add the lemon zest to the cream cheese mixture and mix for 20 seconds on stir
Slowly add 1/2 the flour mixture to the cheese mixture dropping down to stir while adding 1/4 to 1/2 cup additions and turning up to speed 2 to mix completely between additions. When the dough becomes heavy add the remaining flour by hand with a wooden spoon or good clean hands. if the dough is to dry, squeeze a bit of the juice fom the lemon over it and mix in to help form a smooth dough ball.
Divide dough into 4 parts , wrap each in plastic wrap and refrigerate .
1/2 cup plus 5 and 1/3 tablespoons salted butter1/2 cup plus 5 and 1/3 tablespoons unsalted butter
1 cup organic granulated sugar
1 cup white granulated sugar
2 egg ( or equivalent in egg substitute)
2 teaspoon home made vanilla extract ( or pure vanilla extract)
2/3 cup good unsweetened, organic cocoa powder (or, Hershey's special dark baking cocoa is also good in this recipe)
1 teaspoon baking powder
5 cups unbleached all-purpose flour
In stand mixer on speed 2 beat butter 30 seconds to cream; then turn to stir and slowly add the sugar and turn to speed 2 and beat till light; next add the egg and beat till well blended. (stop your mixer and scrap the bowl at least once or twice though out this process); now turn the mixer to stir and add the milk and the vanilla; turn to 2 and mix 30 sec or until well blended.
In a separate bowl whisk together flour, cocoa and baking powder till well blended.
Slowly add 1/2 the cocoa-flour mixture to the butter mixture, dropping down to stir during the 1/4 to 1/2 cup additions and then turning up to speed 2 to mix in the addition well. when the dough becomes heavy you will need to add in the remaining flour by hand . If chocolate dough is to dry , add a little bit of cooled strong coffee to it to help form a dough ball .
divide dough into 4 parts , wrap each in plastic wrap and refrigerate .
Both dough should be refrigerated at least 30 minutes minimum.( it needs the cold to be handled better , but to cold and you will get a major work rolling out this dough)
the "Strawberry Between"
1 12-oz. jar strawberry low sugar jelly ( not jam or preserves)
2 teaspoons finely grated&chopped orange peal (about)
1/2 cup finely ground pecans ( careful not to make Nut Butter)
Scoop about one half of the jar ( more or less) into a small mixing bowl . add in the orange peal and pecans. stir this all together till the jelly is small, smooth, lumps.
Form and Bake
Remove 1 of each of the doughs from the refrigerator and let set on the counter while you gather waxed paper and rolling pin and flour ; roll the chocolate dough between two sheets of wax paper , into a rectangle that is about 12 inches long by 8 inches wide, leave covered and set in a safe place while you do the same to the cheese cake dough, leave this one covered also.
Remove the wax paper from the top of the chocolate dough (don't discard any of the wax paper you will need it later) , and spread this dough with 1/2 the strawberry jelly mixture: remove wax paper from the top of the cheese cake dough and flip it on to the top of the chocolate dough spread with the jelly. ( think jelly sandwich)
give the stack of dough a light roll with the rolling pinto help remove ai bubles between the dough so it all hold together nicely with out gaps when cut later.
Remove the wax paper from the cheese cake side of the dough stack , and starting on the 12 inch side roll these all together, pealing back the bottom waxed paper from the chocolate layer as you go (Like you would roll a jelly roll log).
Cut each log in half, then Wrap the cookie logs in pieces of the waxed paper pieces you used to roll the dough between and refrigerate; repeat this with the other halves of the doughs and jelly.( you should have 8 cookie dough logs total).
Chill the cookie logs for 4 hours ( at least, they cut better and form better if the dough is firm,); When you remove the dough from the refrigerator, use your hands to roll it across the counter before un wrapping to help get the shape as round as possible; then use string , un-waxed dental floss, or clean fishing line to slice the cookie logs into skimpy-1/4 inc- rounds .
Place on un-greased cookie sheets ( lined with parchment if you like to prevent burning) and bake at 375 degrees F. for 10 to 12 min . ( I actually will take some batches out at 8 or 9 minutes if I want them a bit softer.)DON"T over bake and watch closely as the bottoms can burn easily .
Store dough in the refrigerate up to 3 days; Store dough in the freezer up to 6 weeks; Store cookies in an air tight container up to 5 days, refrigerated; Store cookies in an air tight container, in single layer between sheets of waxed paper in the freezer up to 3 months.
you can give th efrozen log of cookie dough with something to cut the cookies with and th ebaking instructions as a Holiday, hostess or general " I want to share with you." gift.