CHOCOLATE AND VANILLA SUGAR COOKIES
Make checkerboards, stripes, and pinwheels with this versatile cookie dough.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 1h35m
Yield 36
Number Of Ingredients 8
Steps:
- Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
- Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
- Place dough on a lightly floured work surface.
- For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
- For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
- For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
- Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
- Preheat oven to 350 degrees F. Lightly grease cookie sheets.
- Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
- Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.3 g, Cholesterol 23.9 mg, Fat 6.3 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.8 g, Sodium 31 mg, Sugar 6.6 g
CANDY-CORN SUGAR COOKIES
These petite fall treats will charm all but the grumpiest ghouls. Simple sugar cookies are garnished with candy corn pieces for a sweet fall treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
- Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.
- Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.
- Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.
CANDY CORN COOKIES
I LOVE Candy Corn!!!!!!! LOVE IT!!! I wish they made scented candles and air fresheners out of that smell! So I was able to attend a 8 week farmers market event in my small town in Nebraska, and I looked on the internet for candy corn recipes. I found 3 I liked, some were good,others not so much, so I tweaked all three and liked...
Provided by Elizabeth Lancaster
Categories Cookies
Time 3h10m
Number Of Ingredients 12
Steps:
- 1. Cream together butter,sugars,eggs and vanilla on medium-high speed until light and fluffy, about 5 minutes.
- 2. Scrape the sides of the bowl, and add the flour,corn starch ,soda and salt.mix on low speed for about 1 minute don't over mix.
- 3. Add the candy corn, white chocolate chips and mix until just incorporated. Place in fridge for at least 3 hours.
- 4. Pre-Heat to 350* Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is.
- 5. Bake for 9 to 11 mins. On a greased cookie sheet or parchment paper and placed 2 inches apart. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Enjoy!! I love making these in the fall, they were a huge seller at my farmers market booths!
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