Two Tone Cookies Food

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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

TWO TONE BISCOTTI



Two Tone Biscotti image

This is a pretty version of biscotti I like to make around Christmas time. But feel free to change food coloring to suit the holiday!

Provided by goodstuff4you

Categories     Dessert

Time 1h10m

Yield 48-60 cookies

Number Of Ingredients 10

5 cups sifted flour
1 tablespoon baking powder
1 1/4 cups sugar
2 tablespoons orange juice
3/4 cup butter or 3/4 cup shortening
4 eggs
1 teaspoon vanilla
1 teaspoon orange extract
10 drops red food coloring
10 drops green food coloring

Steps:

  • Combine flour, sugar and baking powder into a mixing bowl. Cut butter or shortening into dry mixture until it resembles coarse cornmeal. Make a well in the flour mixture. With a fork, beat together eggs, vanilla, orange juice and orange extract until well blended. Pour mixture into flour well and knead 5 minutes until smooth. Divide dough into two parts. Into one part, add 10 drops of green food coloring. Add 10 drops of red food coloring to the other dough, mixing each well to blend in colors. Pinch off a piece of the green dough about the size of an egg. Roll out to 12 inches long, and about as thick as your finger. Repeat with both doughs until all is used up. Place one roll of red dough and one roll of green dough close together on a cookie sheet. Repeat with double rolls (1 red and 1 green) 2 inches apart. Dough will rise when it bakes. Bake at 325 degrees for 10 minutes. Remove from oven and cool slightly. While still warm, pour glaze on and, if desired, finely chopped nuts. Cut into 1 inch slices.
  • Glaze: Combine 3 cups confectionary sugar, 3 tablespoons melted butter, 1 tablespoon Grand Marnier liquer, and 3 tablespoons boiling water.

TWO-TONE FUDGE BROWNIES



Two-Tone Fudge Brownies image

The topping on these brownies tastes like chocolate chip cookie dough. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 41m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 15

1 cup semi-sweet chocolate chips
1/2 cup butter or 1/2 cup margarine, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup walnuts, chopped
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips

Steps:

  • For brownie layer, in microwave-safe bowl, melt chocolate chips.
  • Cool slightly.
  • In a mixing bowl, cream butter and sugar.
  • Add eggs and vanilla; mix well.
  • Stir in melted chocolate.
  • Combine flour and baking soda; add to batter.
  • Stir in walnuts.
  • Spread into a greased 13-inch by 9-inch by 2-inch baking pan.
  • Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near center comes out clean.
  • Cool on a wire rack.
  • In a mixing bowl, cream butter and sugars.
  • Beat in milk and vanilla.
  • Gradually add flour.
  • stir in chocolate chips.
  • Drop by tablespoonfuls over cooled brownies; carefully spread over top.
  • Cut into squares.
  • Store in the refrigerator.
  • Note: Cookie dough layer is not baked and does not contain eggs.

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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