Christmas Baking
Two Tone Christmas Cookies Without Butter: Stack Cocoa and Vanilla Dough, Roll One Sheet and Cut Mosaic Bars
Stacked cocoa and vanilla oil dough rolled into one sheet, baked and finished with apricot jam and coconut. No butter and no mixer needed.
NutritionApproximate, per serving
Instructions
In a deep bowl, crack the whole eggs. Add the granulated sugar and vanilla sugar and whisk everything well.
Pour in the oil and whisk again until the liquids are fully combined.
Add the pinch of salt, the sifted flour and the baking powder. Knead by hand into a smooth, non-sticky dough.
Divide the dough into two equal halves.
Work the cocoa into the first half (if the dough feels dry, add a teaspoon of water). Knead the tablespoon of flour into the second half so both doughs have the same consistency.
Divide the dark dough into two pieces and the light dough into two pieces (you will have 4 balls).
Flatten the balls slightly and stack them, alternating colors: dark, light, dark, light.
Place this "tower" on parchment paper and roll it out into one large sheet. Prick the whole surface with a fork so it does not puff up. You can slide the parchment onto a baking sheet.
Bake in an oven heated to 350°F (180°C) for about 25 minutes.
While the sheet is still warm, brush it generously with apricot jam and sprinkle with shredded coconut. Let it cool, then cut into squares or bars.