Icebox Spirals and Bull's -Eyes Cookies

Ingredients 

1. Butter  -1 1/2 stick(3/4 cups) unsalted butter ,room temperature
2. Sugar-1 1/4 cups
3. Eggs-1(plus 1 egg white lightly beaten)
4. Salt- 1/2 tsp
5. Whole Milk-1/3cup
6. Vanilla Extract-1/2 tsp
7. Flour(all purpose flour)-2 1/2 cups ,plus more for work surface.
8. Unsweetened Cocoa powder-3tbs

Method
  1. Making dough:

• Put butter and sugar in a bowl and mix with a electric mixer in low speed until creamy.
• Add eggs and salt mix well.
• Add milk and vanilla and mix until combined.
• Add flour little at a time  ,(in medium -low speed  )    and mix until just combined
• Remove half of the mixture set aside.
• Add coco powder to the rest of the dough ,mix in low speed .

 2.  For Bulls's eyes:

•   Rolls out 1/4 of chocolate dough on a lightly floured surface to a 12inch rod about 3/4 thick.
• Transfer to a baking sheet and refrigerate for 20min.(or freeze it for 3min)
• Roll out half of Vanilla tough on lightly floured parchment paper to 12 by 4 inch rectangle about 1/2 inch thick (it should be as long as chocolate rod and just wide enough to wrap around the rod).
• Transfer to a baking sheet and refrigerate for 20min.
• Brush the top of vanilla dough with egg whites.
• Then place the chocolate rod along the length of vanilla rod.Trim the excess.
• Gently pinch the dough to seal, refrigerate until firm about 20min.

3.Form Spirals:

• Roll out remaining chocolate dough on a lightly floured piece of parchment paper  to 1/4 inch thick and 9 by 6 inch rectangle.
• Roll out remaining vanilla dough on a lightly floured piece of parchment paper  to 1/2 inch thick and 9 by 6inch rectangle.
• Refrigerate both dough for 20min
• Brush egg white on top of each rectangle .
• Then place vanilla dough on top of chocolate dough.
• Starting at on elong side,roll up dough,Gently pinch and press the edge of the roll to seal it.
• Refrigerate until firm,about 20min.

 4. Bake cookies:

• Preheat oven to 350 F.
• Cut logs crosswise into 1/4 inch thick rounds .
• Lined the baking sheet with parchment paper and place the cookies 1 inch apart.
• Bake for 12 -15 min ,until firm but not brown.
• Let it cool on sheet for 3min ,transfer to a wire rack to cool completly.
• Store cookies in air tight container .

Source -Martha  Stewart's