Two Tone Butter Cookies Recipes

GORGEOUS TWO-TONED COOKIES

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.

TWO-TONE COOKIES

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.