Ingredients:

2 1/2 cups flour

1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
2 tbsp vanilla extract
2 tbsp custard powder
2 tbsp cocoa powder
semisweet chocolate

Ingredients:
2 1/2 cups flour
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
2 tbsp vanilla extract
2 tbsp custard powder
2 tbsp cocoa powder
semisweet chocolate

Ingredients:
2 1/2 cups flour
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
2 tbsp vanilla extract
2 tbsp custard powder
2 tbsp cocoa powder
semisweet chocolate

Ingredients:
2 1/2 cups flour
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
2 tbsp vanilla extract
2 tbsp custard powder
2 tbsp cocoa powder
semisweet chocolate

Ingredients:
2 1/2 cups flour
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
2 tbsp vanilla extract
2 tbsp custard powder
2 tbsp cocoa powder
semisweet chocolate

Ingredients:
2 1/2 cups flour
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
2 tbsp vanilla extract
2 tbsp custard powder
2 tbsp cocoa powder
semisweet chocolate


Vanilla Lion Icebox Cookies
(makes 4 dozens)

1. Cream the butter and two sugars together. Mix in the
egg yolks one at a time, then add vanilla extract.
2. Split the mixture n half and set aside.
3. Get two separate bowls. On one, add 1 cup and 2 tbsp
flour and 2 tbsp cocoa powder. On the other, add the
same amount of flour and 2 tbsp custard powder.
4. Take the mixture that you previously divided in half.
Add 1/2 of it to the custard mixture then 1/2 on your
cocoa mixture.
6. Fold then knead custard dough and roll it out to a log 1
1/4'' in diameter.
7. Fold then knead cocoa dough and shape it into a ball
then using a rolling pin, roll it out to a rectangle that
would fit your custard dough log.
8. Wrap cocoa dough around your custard dough log. Cover the entire log with plastic wrap
then refrigerate for 15 mins.
9. Preheat the oven to 325 degree farenheit.
10. Line two baking sheets with parchment paper.
11. Remove log from fridge, take off plastic wrap then from your log, slice 1/4'' thick slices.
12. Chill cookie slices for 10 mins. then bake in the oven for 15 mins.
13. Let cookies cool on baking sheets for 3 mins. then transfer to cooling racks.
14. Melt your semi-sweet chocolate.
15. Decorate cookies using toothpick and your melted semisweet chocolate.



Vanilla Lion Icebox Cookies
(makes 4 dozens)

1. Cream the butter and two sugars together. Mix in
the egg yolks one at a time, then add vanilla extract.
2. Split the mixture n half and set aside.
3. Get two separate bowls. On one, add 1 cup and 2
tbsp flour and 2 tbsp cocoa powder. On the other, add
the same amount of flour and 2 tbsp custard powder.
4. Take the mixture that you previously divided in half.
Add 1/2 of it to the custard mixture then 1/2 on your
cocoa mixture.
6. Fold then knead custard dough and roll it out to a log
1 1/4'' in diameter.
7. Fold then knead cocoa dough and shape it into a ball
then using a rolling pin, roll it out to a rectangle that
would fit your custard dough log.
8. Wrap cocoa dough around your custard dough log. Cover the entire log with plastic wrap
then refrigerate for 15 mins.
9. Preheat the oven to 325 degree farenheit.
10. Line two baking sheets with parchment paper.
11. Remove log from fridge, take off plastic wrap then from your log, slice 1/4'' thick slices.
12. Chill cookie slices for 10 mins. then bake in the oven for 15 mins.
13. Let cookies cool on baking sheets for 3 mins. then transfer to cooling racks.
14. Melt your semi-sweet chocolate.
15. Decorate cookies using toothpick and your melted semisweet chocolate.


Vanilla Lion Icebox Cookies
(makes 4 dozens)

1. Cream the butter and two sugars together. Mix in the
egg yolks one at a time, then add vanilla extract.
2. Split the mixture n half and set aside.
3. Get two separate bowls. On one, add 1 cup and 2 tbsp
flour and 2 tbsp cocoa powder. On the other, add the
same amount of flour and 2 tbsp custard powder.
4. Take the mixture that you previously divided in half.
Add 1/2 of it to the custard mixture then 1/2 on your
cocoa mixture.
6. Fold then knead custard dough and roll it out to a log 1
1/4'' in diameter.
7. Fold then knead cocoa dough and shape it into a ball
then using a rolling pin, roll it out to a rectangle that
would fit your custard dough log.
8. Wrap cocoa dough around your custard dough log. Cover the entire log with plastic wrap
then refrigerate for 15 mins.
9. Preheat the oven to 325 degree farenheit.
10. Line two baking sheets with parchment paper.
11. Remove log from fridge, take off plastic wrap then from your log, slice 1/4'' thick slices.
12. Chill cookie slices for 10 mins. then bake in the oven for 15 mins.
13. Let cookies cool on baking sheets for 3 mins. then transfer to cooling racks.
14. Melt your semi-sweet chocolate.
15. Decorate cookies using toothpick and your melted semisweet chocolate.





Vanilla Lion Icebox Cookies
(makes 4 dozens)

1. Cream the butter and two sugars together. Mix in
the egg yolks one at a time, then add vanilla extract.
2. Split the mixture n half and set aside.
3. Get two separate bowls. On one, add 1 cup and 2
tbsp flour and 2 tbsp cocoa powder. On the other, add
the same amount of flour and 2 tbsp custard powder.
4. Take the mixture that you previously divided in half.
Add 1/2 of it to the custard mixture then 1/2 on your
cocoa mixture.
6. Fold then knead custard dough and roll it out to a log
1 1/4'' in diameter.
7. Fold then knead cocoa dough and shape it into a ball
then using a rolling pin, roll it out to a rectangle that
would fit your custard dough log.
8. Wrap cocoa dough around your custard dough log. Cover the entire log with plastic wrap
then refrigerate for 15 mins.
9. Preheat the oven to 325 degree farenheit.
10. Line two baking sheets with parchment paper.
11. Remove log from fridge, take off plastic wrap then from your log, slice 1/4'' thick slices.
12. Chill cookie slices for 10 mins. then bake in the oven for 15 mins.
13. Let cookies cool on baking sheets for 3 mins. then transfer to cooling racks.
14. Melt your semi-sweet chocolate.
15. Decorate cookies using toothpick and your melted semisweet chocolate.



Vanilla Lion Icebox Cookies
(makes 4 dozens)

1. Cream the butter and two sugars together. Mix in
the egg yolks one at a time, then add vanilla extract.
2. Split the mixture n half and set aside.
3. Get two separate bowls. On one, add 1 cup and 2
tbsp flour and 2 tbsp cocoa powder. On the other, add
the same amount of flour and 2 tbsp custard powder.
4. Take the mixture that you previously divided in half.
Add 1/2 of it to the custard mixture then 1/2 on your
cocoa mixture.
6. Fold then knead custard dough and roll it out to a log
1 1/4'' in diameter.
7. Fold then knead cocoa dough and shape it into a ball
then using a rolling pin, roll it out to a rectangle that
would fit your custard dough log.
8. Wrap cocoa dough around your custard dough log. Cover the entire log with plastic wrap
then refrigerate for 15 mins.
9. Preheat the oven to 325 degree farenheit.
10. Line two baking sheets with parchment paper.
11. Remove log from fridge, take off plastic wrap then from your log, slice 1/4'' thick slices.
12. Chill cookie slices for 10 mins. then bake in the oven for 15 mins.
13. Let cookies cool on baking sheets for 3 mins. then transfer to cooling racks.
14. Melt your semi-sweet chocolate.
15. Decorate cookies using toothpick and your melted semisweet chocolate.


Vanilla Lion Icebox Cookies
(makes 4 dozens)

1. Cream the butter and two sugars together. Mix in the
egg yolks one at a time, then add vanilla extract.
2. Split the mixture n half and set aside.
3. Get two separate bowls. On one, add 1 cup and 2 tbsp
flour and 2 tbsp cocoa powder. On the other, add the
same amount of flour and 2 tbsp custard powder.
4. Take the mixture that you previously divided in half.
Add 1/2 of it to the custard mixture then 1/2 on your
cocoa mixture.
6. Fold then knead custard dough and roll it out to a log 1
1/4'' in diameter.
7. Fold then knead cocoa dough and shape it into a ball
then using a rolling pin, roll it out to a rectangle that
would fit your custard dough log.
8. Wrap cocoa dough around your custard dough log. Cover the entire log with plastic wrap
then refrigerate for 15 mins.
9. Preheat the oven to 325 degree farenheit.
10. Line two baking sheets with parchment paper.
11. Remove log from fridge, take off plastic wrap then from your log, slice 1/4'' thick slices.
12. Chill cookie slices for 10 mins. then bake in the oven for 15 mins.
13. Let cookies cool on baking sheets for 3 mins. then transfer to cooling racks.
14. Melt your semi-sweet chocolate.
15. Decorate cookies using toothpick and your melted semisweet chocolate.