These popular Italian cookies called Abbracci are made with a buttery and crunchy vanilla and chocolate dough, that wrap around each other in a circle.
In a small bowl sift together the flour and cornstarch.
In a large bowl or stand mixer on medium speed, cream the butter and sugar until combined, then add the egg and vanilla and beat to combine, beat in a third of the flour mixture, add the remaining flour, but combine with a wooden spoon or spatula until almost combined.
Move the dough to a lightly floured flat surface and gently knead until smooth. Wrap in plastic and refrigerate 1 hour.
CHOCOLATE COOKIE DOUGH
In a small bowl sift together the flour, cornstarch and cocoa.
In a large bowl or stand mixer on medium speed, cream the butter and sugar until combined, then add the egg and vanilla and beat to combine, beat in a third of the flour mixture, add the remaining flour, but combine with a wooden spoon or spatula until almost combined.
Move the dough to a lightly floured flat surface and gently knead until smooth. Wrap in plastic and refrigerate 1 hour.
Remove the dough from the fridge. Taking small pieces of both doughs and make small balls (between a marble and a golf ball size) then roll into 2 1/4 inch (5.7 cm) chunky ropes, attach a chocolate rope halfway over the vanilla rope (or vice versa), gently press down (using wet fingers will help the dough to stick) so that the dough sticks. (see the photos)
Place on parchment paper lined cookie sheets, refrigerate for 15-20 minutes while the oven is pre-heating.
Pre-heat oven to 375 F (190 C).
Bake the cookies for approximately 15 minutes or until lightly golden. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!
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Notes
Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
If you find the dough too dry, then add more butter a tablespoon at a time.The cookies should be stored in an airtight container, they can be stored at room temperature for up to 10-14 days. Unbaked cookie dough can keep in the fridge for 2-3 days well wrapped in plastic wrap.Freeze the completely cooled cooking in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.