Preparation Steps

• In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
• Beat in 2 large eggs, one at a time, followed by 1 teaspoon of non-alcoholic vanilla extract.
• In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually stir this mixture into the wet ingredients until just combined.
• Split the dough into two equal parts. In one portion, mix in 1/4 cup of cocoa powder and, if desired, 1/2 cup of finely ground nuts for a lovely crunch. Leave the other half plain.
• On a floured surface, roll each portion of dough into rectangles about 1/4 inch thick.
• Place the cocoa dough on top of the plain dough and gently press them together. Roll the layered dough into a tight log.
• Wrap the rolled log in plastic wrap and refrigerate for at least 1 hour.
• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Once chilled, slice the dough into 1/2 inch thick rounds and place them on the prepared baking sheets. Bake for 10-12 minutes or until the edges are lightly golden.
• Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.