• Mix egg yolks with powdered sugar, vanilla and salt.
• Add softened butter cut into pieces and mix.
• Add flour and mix to a very sticky dough.
• Pour 1/3 of the dough into a clean mixing bowl, add cocoa powder and knead briefly to form a soft chocolate shortcrust dough.
• If the chocolate dough is now sticky, knead in some more flour.
• Shape the chocolate dough into a rectangular plate and chill in an airtight container for 30 minutes.
• Add a little more flour to the light dough and knead briefly to form a soft, no longer sticky vanilla dough.
• Shape the vanilla dough into a rectangular plate and chill in an airtight container for approx. 30 minutes.

Preparation of the filling

• Mix cinnamon and cocoa powder.

Preparation of the tree stump cookies

• Roll out the vanilla dough into a long rectangle on a floured work surface.
• Sprinkle the dough rectangle evenly with the cinnamon cocoa mixture and roll it up from the long side.
• Roll the chocolate dough on the floured work surface into a narrow rectangle that is about as long as the roll of vanilla dough.
• Wrap the roll in the chocolate dough.
• Roll the chocolate vanilla roll back and forth briefly and press it lightly on the sides with your hands so that it becomes narrower and longer.
• Cut the roll into approx. 4 cm long rolls, draw tree trunk patterns on them with a fork and place the cookies on a baking tray lined with baking paper.
• Bake the cookies in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool on the baking tray.
• Dust the tree stump cookies lightly with powdered sugar.