Butter Cookies: Black and White Cut-outs

 375F                 Bake 9 to 11 minutes                       REFRIGERATE

2 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
4 ounces white chocolate, melted
4 ounces semisweet chocolate, melted

1. Combine 2 3/4 cups flour, baking soda and salt in medium bowl.
Beat butter, granulated sugar and brown sugar in large bowl with electric mixer until light and fluffy.
Beat in eggs, one at a time.
Beat in Vanilla.
Add flour mixture; beat until well blended.
Remove half of dough to another bowl.

2. For chocolate dough, beat cocoa into one half of the dough until well blended.
For butter cookie dough, beat remaining 2 tablespoons flour into other half of dough.
Flatten each dough into disc; wrap in plastic wrap and refrigerate 1 1/2 hours or until firm.
(May be refrigerated up to 3 days before baking.)

3. Preheat oven to 375F
Working with one type of dough at a time, place dough on lightly floured surface.
Roll out to 1/4 inch thickness.
Cut into desired shapes with cookie cutters.
Place Cutouts 1 inch apart on parchmented cookies sheets.
Bake 9 to 11 minutes or until set.
Cool on sheets 2 minutes, remove to racks and finish cooling.

4. Place cooled cookies on was paper.
Drizzle melted white chocolate on chocolate cookies with fork.
Drizzle melted semisweet chocolate on butter cookies.
Let stand about 30 minutes or until chocolate is set.