CHECKERBOARD COOKIES
These extra cute cookies are easy to make and you get to enjoy a chocolate and vanilla cookie in one!
Provided by Shelly
Categories Cookies
Number Of Ingredients 8
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.
- Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Divide the dough in half, removing half from the mixing bowl.
- Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.
- Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.
- Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.
- Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.
- Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.
- Refrigerate again for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.
- Remove the dough from the refrigerator and slice into 1/4- inch pieces.
- Place the pieces on the prepared baking sheet.
- Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 167 calories, Sugar 8.4 g, Sodium 56.6 mg, Fat 8.4 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 21.3 g, Fiber 0.8 g, Protein 2.4 g, Cholesterol 35.8 mg
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PINWHEELS AND CHECKERBOARD COOKIES
Make and share this Pinwheels and Checkerboard Cookies recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
- Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
- For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
- Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
- For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
- Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
- Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 inches apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.
Nutrition Facts : Calories 89.5, Fat 4.3, SaturatedFat 2.6, Cholesterol 16.4, Sodium 87.5, Carbohydrate 11.8, Fiber 0.3, Sugar 5.3, Protein 1.2
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