Two Tone Butter Cookies Recipes

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.

BUTTER COOKIES II

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
• Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

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.

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 CHRISTMAS COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extracts. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough in half. Stir green food coloring, milk and nuts into one portion; mix well. Add red food coloring and jam to the other half., Between two pieces of waxed paper, shape each portion into an 8-in. x 6-in. rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic wrap. Top with one pink rectangle; press together lightly. Repeat, forming a second stack. Wrap each in plastic wrap and refrigerate overnight., Remove one stack from the refrigerator at a time. Unwrap dough; cut in half lengthwise. Return one portion to the refrigerator. Cut remaining portion into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Remove to wire racks to cool. Repeat with the remaining dough., Drizzle cooled cookies with melted chocolate. Sprinkle with additional pistachios if desired.

TWO-TONE BUTTER COOKIES

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Beat in vanilla. Add flour and mix well. Divide dough in half; with food coloring, tint half red and half green. Shape each portion into an 8-in. log. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Cut each log in half lengthwise. Press red and green halves together. Tightly wrap each roll in plastic wrap; freeze for up to 6 months.
• To prepare cookies: Let dough stand at room temperature for 15 minutes. Cut into 1/4-in. slices; place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 350 degrees F for 12-14 minutes or until set. Cool on wire racks.