1. Sift together flour and cornstarch onto a sheet of waxed paper. Set aside. 2. Beat butter and confectioners' sugar in a medium bowl until blended. 3. Stir in vanilla. 4. Gradually beat in flour mixture to make soft dough. 5. Divide dough in half. 6. Knead cocoa powder into 1/2 of dough in bowl. 7. Flatten both doughs; wrap separately in plastic wrap or waxed paper. 8. Chill 1 hour or until easy to handle. 9. Roll each batch of dough between 2 sheets of wax paper into 10" square. 10. Push sides in to make absolutely even, using ruler or long-bladed knife. 11. If dough becomes too soft or sticky, refrigerate on cookie sheet. 12. Remove top sheet of wax paper from nonchocolate dough; brush top with egg white. 13. Remove paper from top of chocolate dough; invert onto nonchocolate dough, matching sides up exactly. 14. Peel off remaining sheet of wax paper. 15. Cut into 4 equal strips, each 10 x 2 1/3". 16. Brush lightly with egg white. 17. Stack dough strips neatly to make 8 alternating layers. 18. Wrap stack in plastic wrap. 19. Chill several hours or overnight. 20. Dough can be refrigerated for up to 1 week. 21. Preheat oven to 375 degrees Fahrenheit. 22. Cut dough crosswise into slices slightly less than 1/4" thick. 23. Place slices on cookie sheets 1" apart. 24. Bake 10 minutes. 25. Transfer cookies to wire rack to cool completely. 26. Store cookies in tightly covered containers in cool, dry place. ---------------------------------------------------------------------------
Nutrition
Ingredients
