Ingredients

Instructions

1. Make vanilla and chocolate doughs as directed in recipe for Spiral Cookies.
2. Roll each portion of dough between 1/4 and 1/2 inch thick. Cut six 1/2-inch-wide strips from the vanilla dough and six 1/2-inch-wide strips from the chocolate dough. Gather up the remaining dough and knead lightly to make a marbled chocolate-vanilla dough. Roll it out thinly to use as a covering. Brush with egg white. Set 4 of the dough strips on the covering dough, alternating the flavors. Then set another 4 strips on top of that, reversing the colors so you have a chocolate strip sitting atop vanilla, and so on. Repeat for remaining layer.
3. Tightly wrap the covering dough around the strips, making a round or square log. Cover with plastic wrap and refrigerate for at least 45 minutes, until firm.
4. Preheat oven to 375 degrees F. Lightly butter 2 cookie sheets.
5. Cut the roll into 1/4-inch slices. Set on cookie sheets.
6. Bake cookies for 10 to 12 minutes, or until they are just firm and lightly golden on the bottom. Cool cookies on cookie sheets for 2 to 3 minutes. Slide a pastry knife under cookies to loosen them, then remove to wire racks to finish cooling.