Preparation of Two-tone Milk Cookies

• In a large bowl, place the flour, baking powder, and sugar and mix them.
  Create a well in the center and crack in the eggs.
  Add the vegetable oil and start mixing with a fork in a circular motion starting from the center, then gradually incorporate the flour mixture with the same motion, little by little.

• Once the liquids are absorbed, continue kneading by hand energetically until you get a smooth and uniform dough.
  Divide it into two equal parts and add the unsweetened cocoa powder to one of them, kneading vigorously until it is fully absorbed.

• Divide each of the two doughs into three equal parts.
  On a work surface, create a log from each portion of dough with a diameter of about 3/4 inch (simply roll the dough on the surface with your hands).
  Place a light and a dark log side by side, pressing them slightly against each other and flattening them slightly with a rolling pin to create a two-tone strip about 1/2 inch thick.

• Place the three two-tone strips thus created using all the doughs on a baking sheet lined with parchment paper.
  Bake in a preheated convection oven at 350°F for about twenty minutes, until golden.
  Remove them from the oven and let them cool slightly, then cut them diagonally into slices about 1/2 inch thick.
  Let your two-tone milk cookies cool completely before storing them in an airtight or tin container.

  Chez Bibia