Gorgeous Two Toned Cookies Recipes

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TWO-TONE COOKIES



Two-Tone Cookies image

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

1 pouch Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon Gold Medal™ all-purpose flour
1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2 tablespoons Gold Medal™ all-purpose flour

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



Gorgeous Two-toned Cookies image

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

180 g unsalted butter, softened (approx 6 1/3 oz)
120 g confectioners' sugar (4 1/4 oz or 1/4 lb)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
300 g all-purpose flour (2/3 lb)
20 g powdered milk (2/3 oz)
20 g cocoa powder
2 tablespoons hot water

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

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