TWO-TONE BUTTER COOKIES
During the hectic holiday season, you'll appreciate the ease of these irresistible butter cookies from Kathy Kittell of Lenexa, Kansas. It's wonderful to pull the two-tone dough from the freezer and bake a festive batch in no time.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Divide dough in half; with food coloring, tint half red and half green. Shape each portion into a rough log, then place logs on sheets of parchment. , Roll dough in paper into an even, smooth 8-in. log, using a ruler to compact log and to squeeze out air as you go. Wrap in plastic and refrigerate for at least 30 minutes or until slightly firm. , Cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for 30 minutes or until firm., To prepare cookies: Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350° for 8-10 minutes or until set. Cool on wire racks.
Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
TWO-TONE COOKIES
Two cookies are better than one! Try these doubly delicious cookies made with Betty Crocker® cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In large bowl, stir Chocolate Chip Dough ingredients until soft dough forms. In another large bowl, stir Double Chocolate Chunk Dough ingredients until soft dough forms.
- Divide each dough into 2 portions. On work surface sprinkled generously with flour, shape each dough portion into 15-inch rope. Place 1 rope chocolate chip dough and 1 rope double chocolate chunk dough side by side. Cut both at the same time into 1/2-inch pieces; shape into about 24 balls so both kinds of dough are in each ball. Place 2 inches apart on ungreased cookie sheet. Repeat with other 2 ropes of dough.
- Bake 8 to 10 minutes or until edges of chocolate chip dough are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 0 g, TransFat 0 g
GORGEOUS TWO-TONED COOKIES
This makes a very beautiful spiral/checkerboard cookies. The taste of these is wonderful too - tender, slightly crumbly, buttery. I got the recipe from a local (singapore) recipe book and made two batches (one spiral and one checkerboard) for Chinese New Year. I will post a pic once the recipe is up. Although these require more work than regular cookies, but it's very worth it, as the results are spectacular! Prep time include chilling time and cook time is 18 minutes per batch.
Provided by WaterMelon
Categories Dessert
Time 3h48m
Yield 60-70 cookies
Number Of Ingredients 9
Steps:
- Dissolve cocoa in hot water.
- Set aside to cool.
- Beat butter and sugar together in a large bowl.
- Add egg and vanilla.
- Beat until light and fluffy.
- Sift salt, flour and milk powder together.
- Fold into butter mixture to form a dough.
- Take half of the dough out, place in a separate bowl.
- Mix in the cocoa mixture until combined.
- Roll out the white dough between plastic wrap until about 1/2 inch thickness.
- Do the same for the chocolate dough.
- Chill both dough separately for approx 2 hours.
- To make checkerboard: Remove dough from fridge.
- Cut 2 strips from each dough, measuring 1 inch each.
- Wet the sides and tops and'stick' them together to form a checkerboard.
- (white strip-chocolate strip, topped with chocolate-white) Wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
- Return to fridge for another 1 hour or so.
- To make spiral: Try to roll the white and chocolate doughs into equal size.
- Moisten the top of the chocolate dough.
- Put the white dough onto chocolate one (or vice versa).
- Roll up tightly, jelly roll style.
- Wrap the log with plastic wrap and return to fridge for 1 hour or so.
- Remove cold dough and leave to soften slightly for few minutes.
- Cut log into thin slices and place on parchment-lined cookie sheet.
- Bake at 175C/350F for 15-18 minutes.
Nutrition Facts : Calories 68.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.3, Sodium 12.7, Carbohydrate 10.5, Fiber 0.2, Sugar 6.4, Protein 0.8
KEY LIME JEWEL COOKIES
These cookies are so yummy, just tart enough from the lime and sweet enough from the raspberry. Very pretty, jewel toned gems to munch on too!
Provided by Midwest Maven
Categories Dessert
Time 55m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl mix the flour, baking powder, salt, and lime zest; set aside.
- In a large bowl cream the butter and sugar together.
- Add the egg yolks, and combine well.
- Next, mix in the almond extract, and the lime juice.
- Gradually add the flour mixture to the wet ingredients, and mix well.
- Add the water to make the dough come together more easily.
- Add the green food coloring and work through the dough to get even color.
- Lay the chopped pine nuts out in one layer on a plate.
- Pinch off chunks of the dough and roll them between your hands to form 1 inch balls.
- Roll the dough balls in the pine nuts to get them evenly coated, and then place them on parchment paper lined baking sheets.
- Take your index finger and make an indent into the middle of each dough ball.
- Carefully drop 1 teaspoon of the raspberry preserves into each indent on your cookies.
- Bake for about 35 minutes, or when the pine nuts start to lightly brown on the edges.(Your cookies may bake quicker, my oven is not the best, just use your best judgement folks).
- Let the cookies cool on the cookie sheets for a couple minutes.
- Then transfer the cookies to cooling racks to cool completely before lightly dusting them with the powdered sugar. Enjoy!
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