Directions: |
Directions:1) In a large mixing bowl or the bowl of your stand mixer, beat the butter and sugar together on medium speed for about 2 minutes, until light and fluffy.
2) Mix in the egg white and vanilla extract until smooth, about 1 minute.
3) With the mixer on low, add the flours and salt and mix until a loose, crumbly dough forms.
4) Divide the dough into 5 uneven pieces. One piece should roughly be about a third of the total dough.
The remaining dough should be divided into 4 smaller portions in descending size
5) Leave the largest ball uncolored, and with the other balls knead the powders into the smaller doughs.
6) Roll each of the four coloured pieces into strips about 10cm long and roughly ¾ cm thick, using your fingers to gently round the edges.
7) Stack the strips on top of each other in size order, largest at the bottom and smallest on top, creating a colourful staircase effect.
8) Roll out the reserved plain dough to about 1cm thick. Cut two strips about 10cm long—one slightly wider than the widest red strip and the other slightly wider than the narrowest blue strip.
9) Press the larger strip to the red strip and the smaller strip to the blue strip, sandwiching the colourful layers in place. The plain dough should cover the top and bottom while leaving the sides exposed.
10) Wrap the entire block in plastic wrap and freeze for at least 30 minutes or until firm.
11) Preheat the oven to 320ºF (160°C) and line a baking tray with baking paper.
12) Unwrap the chilled log and slice it into 0.5cm thick cookies.
13) Place cookies on the tray, spacing them about 2cm apart.
14) Roll small pieces of leftover dough into tiny balls and press one ball at either end of each colour to resemble the xylophone’s mounting pins, just like the ones that hold the metal keys in place.
15) Bake for 12-15 minutes or until the edges are lightly golden.
16) Serve and Enjoy |
This recipe for Xylophone Cookies is from