Gorgeous Two Toned Cookies Food

TWO-TONE BUTTER COOKIES

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.

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.

CHECKERBOARD COOKIES

Steps:

• Place toasted hazelnuts in your food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
• Preheat oven to 350 degrees F
• In a small bowl whisk together the flour and salt. Set aside.
• With a hand mixer, beat the butter and sugar until light and fluffy. Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
• Divide the dough in half and place one half of the dough back into the bowl of your electric mixer.
• Divide the dough in half and place one half of the dough back into the bowl and add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
• Lay out two large sheets of parchment paper (about 10 x 12 inch) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• Meanwhile, take the chocolate dough and remove 1/2 cup and cover with plastic wrap. Set aside.
• On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• When both the white and chocolate dough are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
• Lightly brush the top of the white dough with a little water
• Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
• Trim the edges of the two dough's so the rectangle now measures 6 inches by 10 inches.
• Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.
• Lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes)
• Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
• When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2 inch wide and 10 inch long strips. (You will end up with 4 strips).
• Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap stack and place in freezer again to firm up.
• Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.
• Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
• Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design.
• Wrap in plastic and freeze until firm.
• Preheat oven to 350 degrees F
• Line a baking sheet with parchment paper.
• Remove dough from freezer and place on a cutting board.
• With a sharp knife cut the block of dough into 1/4 inch thick slices.
• Place on prepared baking sheet spacing about 1 inch apart.
• Bake for about 5-7 minutes or until cookies just start to brown around the edges.
• Remove from oven and place on wire rack to cool.

CLASSIC SUGAR COOKIES (WITH VARIATIONS)

Steps:

• Preheat oven to 350F.
• Line 2 baking sheets with parchment paper.
• Cream butter and sugar in a medium bowl, using medium speed (electric mixer) until light and fluffy.
• Add egg and vanilla.
• Continue beating until well-combined.
• Combine flour, salt and baking soda.
• Add the flour mixture to the wet ingredients.
• Mix on low speed until just combined.
• Wrap dough tightly with cling wrap and chill for at least 30 minutes.
• Turn dough out on lightly floured surface.
• Roll to about 1/8" thickness.
• Using cookie cutters/inverted wine glass, cut out cookies and transfer to prepared baking sheets.
• Sprinkle the tops with sugar, if desired.
• Bake until cookies are set but not brown, 8-10 minutes.
• Transfer to cooling racks.
• You may roll the dough into a log shape and freeze until firm, then slice and bake.
• LEMON SUGAR COOKIES- Add 1 tablespoon finely chopped lemon zest and 1 tablespoon lemon juice to butter and sugar.
• RAISIN SUGAR COOKIES- Stir 3/4 cup raisins into dough after dry ingredients have been combined.
• NUT SUGAR COOKIES- Stir 3/4 cup finely chopped (toasted) walnuts/pecans/other nuts into dough after dry ingredients have been combined.
• SUGAR AND SPICE COOKIES- Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves to the dough along with the flour.
• FROSTED SUGAR COOKIES- Omit the sprinkling of sugar on top of cookies.
• Beat 1 cup icing sugar, 1 tablespoon water/milk, 1/2 tsp vanilla extract and a few drops of food coloring (if desired) with electric mixer, on HIGH speed.
• Frost cookies after baking, while still slightly warm.
• CHOCOLATE COOKIES- Melt 2 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly and add to the dough after the addition of vanilla.
• MARBLED/TWO-TONED COOKIES- Melt 1 oz. bittersweet chocolate (I use 72%) in the microwave, stir until smooth, let cool slightly. After the dough has been formed, divide it into two. Add melted chocolate into one part of dough, knead it gently to incorporate chocolate uniformly. Combine 2 doughs and roll out as usual.

KEY LIME JEWEL COOKIES

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!

COPYCAT STARBUCKS SECRET MENU TWO-TONED DRINK

Steps:

• Vanilla Syrup:.
• In a small saucepan, combine 1 cup water and 1 cup sugar, bring to a boil, stirring a few times with a wooden spoon to ensure sugar has dissolved. Remove from heat and stir in vanilla extract. Allow vanilla syrup to cool to room temperature.
• Pink Drink:.
• Brew Acai tea with 6 tea bags and chop the strawberries, chop more for garnish if desired.
• Combine ingredients for pink drink in blender. Blend until smooth. Stir in additional chopped strawberries if desired. chill until ready to use.
• Purple Drink:.
• Brew passion iced tea with 4 tea bags and chop the blackberries, chop more for garnish if desired.
• Combine ingredients for purple drink in blender. Blend until smooth. Stir in additional chopped blackberries if desired. Chill until ready to use.
• Assemble Drink:.
• Dividing between 4 ice-filled glasses, carefully pour 6 ounces of Pink Drink into the bottom of each glass.
• To form the layered effect, slowly pour 6 ounces of the Purple Drink over a large spoon resting on the ice of the first glass. The spoon should help ensure the purple drink "floats" across the surface. If needed, adjust the angle of the spoon. Repeat with remaining glasses. Serve immediately.