Drink no wine before it's time....

I have no idea why I wrote that, just a stupid commercial that popped into my head from a bagillion years ago.... I have quite a few things to write about but just do not have the time this second as the boys are getting up soon and the day will start. There is a ton to do around here, the one thing I have noticed since I am no longer officiallly employed, is I let a lot of things go around here. I thought I had a good handle on most of it, but wow lot's of half started things. Mostly paperwork stuff, and laundry needs an ass kicking. Today is the first day I have no appts for me or the boys so I can actually call it a full day of doing stuff. The rest of the week I had to leave early in the morning and didn't get home until mid afternoon, and then bang had to get teh boys from daycare. Well the creatures are stirring.... except the mouse, he is sleeping in today!

Yeah ... today is cookie day... EVERYDAY should be cookie day!

This is my first time participating in Jenn's cookie exchange. I was in a Martha craze a couple of years back and found this recipe, and has been part of my Christmas Cookie boxes ever since. So here are my cookies:





Bull's Eye Cookies



Ingredients
Makes about 7 1/2 dozen cookies
4 cups (8 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 cups confectioners' sugar
7 1/2 cups bread flour
1/3 cup Dutch-process cocoa powder




Directions


1 To make black and white dough: Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well-combined. Transfer to a work surface. Divide the dough in half. Return one half to the mixer, and add cocoa powder. Mix until well-combined. Wrap dough in plastic, and store, refrigerated, until ready to use.


2 To assemble the cookies: Place 20 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 7-by-12-inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.


3 Place 12 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 4 3/4-by-12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.


4 Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.


5 Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam.



6 Roll log back and forth to smooth seam.
Repeat step five with the black log and the smaller rectangle of white dough.


7 Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.


8 Repeat step seven with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour.


9 Preheat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.


10 Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.



It seems like a lot of work, and it might be, but they are great and I got a lot must have recipe requests from this.



The photo is from Martha's page as I did not take photos last year, and haven't made them yet this year. Next week is cookie week for me.



Hope you enjoy them if you try them!