She: Striped Cookies

I think I had the most fun this holiday making these cookies. It wasn't really that difficult, but they looked reeeeally pretty, and since I used Scharffenberger cocoa powder the chocolate came thru nicely. I also did all the steps inbetween other cookies, so I wasn't waiting around for stuff to chill. Here's how it goes:

For each of the doughs, you mix the sugar, butter, then egg, and mix with the dry ingredients. It'll be crumbly, so you add the icewater and then roll it in a ball and put it in a container for a half hour. Now you should have 2 cold balls of dough. What you need to do is divide each ball in half. Put it between 2 sheets of wax paper and roll it out to about 8x12 and stick it in the freezer for an hour. Take off the paper and stack each dough (alternating vanilla and chocolate) so you have 4 stacks. Cut those stacks in half and place that on top so you have 8 layers--I used a rolling pin to press them together lightly. Trim off the excess and cut your stacks into 1/4 inch thick cookies. I baked mine for 12 minutes at 375.

VANILLA DOUGH:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 tablespoons ice water

CHOCOLATE DOUGH:
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water