Strawberry And Cream Cookies - cooking recipe

Ingredients

1 None vanilla bean
1 cup (2 sticks) butter, softened
1 cup sugar
1 None egg
3 cups flour
2 tsp strawberry extract
None None Pink food color
4 oz white chocolate, coarsely chopped

Preparation

Split the vanilla bean in half lengthwise and scrape out the seeds. Discard the pod or save it for another use.
Beat the butter, sugar and vanilla seeds in a large bowl with an electric mixer until light and fluffy. Beat in the egg. Stir in the sifted flour. Knead the dough on a floured surface until smooth.
Divide the dough in half. Return half the dough to the bowl; stir in the strawberry extract. Tint it pink with the food color.
Divide the vanilla and strawberry doughs in half. On a floured surface, shape each portion of dough into 12-inch logs (you will have two vanilla and two strawberry logs). Twist one vanilla and one strawberry log together; smooth into a neat log again. Repeat with remaining logs (you will have two twisted logs). Wrap the logs in parchment paper and freeze for about 2 hours or until firm.
Remove the logs from the freezer and let stand for 15 mins to soften slightly.
Meanwhile, preheat oven to 350\u00b0F. Line 2 baking pans with parchment paper. Cut the logs into 1/4 inch-thick slices. Place about 1 1/2 inches apart on prepared pans.
Bake for about 13 mins. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
Melt the chocolate in a small bowl over a small saucepan on simmering water. Spoon the chocolate into a plastic resealable bag; snip off one corner Pipe the chocolate into spiral or zigzag patterns on cookies. Let stand at room temperature until the chocolate is set.