Bull’s Eye Cookies

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. 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. 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. 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.
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. Roll log back and
forth to smooth seam. Repeat step with the black log and the smaller
rectangle of white dough. 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. Repeat step with
the black log wrapped in white dough and the larger rectangle of
black dough. Wrap both logs in parchment. Chill 1 hour. Heat 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. 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. Makes
about 7 1/2 dozen cookies.