Chocolate / Vanilla Swirl Cookies These take a little extra time to prepare, but the results are worth the effort. You are actually making two batches of cookies and putting them together.

Ingredients - Vanilla layers: 2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 cup (1-1/2 sticks) unsalted butter, softened 1 cup granulated sugar 1/2 teaspoon granulated ginger 2 teaspoons vanilla 1 teaspoon mint extract Ingredients - Chocolate layers: 2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 cup (1-1/2 sticks) unsalted butter, softened 1 cup packed brown sugar 1/2 cup Dutch cocoa powder 2 teaspoons vanilla 1 teaspoon mint extract Construction: Make the layers one at a time. I make the vanilla first and just set it aside in a bowl. For each layer: Cream the butter and sugar Add the vanilla and mint and mix well Mix in the flour and baking soda along with the ginger for the vanilla layer and the cocoa powder for the chocolate layer You may have to add some milk as the dough mixes to form a ball. Do it slowly, no more than a tablespoon at a time Split each of the dough balls into four equal sections. Starting with the vanilla layer, dust your work surface with flour and flatten the piece of dough to around 1/4" thick and 12" x 6" in size. Make an identical piece of flattened dough out of a chocolate section and lay it on top of the vanilla layer. Carefully lift a long edge and roll the two pieces of dough into logs around around 1-1/4" thick. Wrap the logs in plastic wrap and refrigerate at least 3 hours or overnight. Preheat the oven to 375 degrees and line two baking sheets with parchment paper Cut the dough logs into segments around 1/2" thick and place with lots of room on the baking sheets. These cookies will spread. Bake for 10 to 13 minutes or until the cookies start to brown.