Two Tone 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

TWO-TONE BUTTER COOKIES



Two-Tone Butter Cookies image

During the hectic holiday season, you'll appreciate the ease of these irresistible butter cookies from Kathy Kittell of Lenexa, Kansas. It's wonderful to pull the two-tone dough from the freezer and bake a festive batch in no time.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 6

1 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
Red and green liquid food coloring
Red colored sugar, optional

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.

Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

TWO-TONE CHRISTMAS COOKIES



Two-Tone Christmas Cookies image

I dreamed up this recipe using two of my favorite flavors, pistachio and raspberry. These pink and green cookies are tasty and eye-catching, too. They're perfect for formal or informal gatherings, and everybody likes them.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-1/2 dozen.

Number Of Ingredients 16

1 cup butter, softened
1-1/2 cups sugar
2 large egg yolks, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
9 drops green food coloring
1 tablespoon 2% milk
1/3 cup finely chopped pistachios
9 drops red food coloring
3 tablespoons seedless raspberry preserves
2 cups semisweet chocolate chips, melted
Additional chopped pistachios, optional

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.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 70mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

TWO TONE BROWNIES



Two Tone Brownies image

A white and dark chocolate combo to suit everyone's tastes.

Provided by Penny

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 20

Number Of Ingredients 12

¼ cup butter
3 (1 ounce) squares bittersweet chocolate
½ cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
½ cup all-purpose flour
¼ cup butter
½ cup white chocolate chips
½ cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
½ cup all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly brush an 8 inch square tin with melted butter or oil. Line the base with baking paper, extending over two sides.
  • Stir 1/4 cup butter or margarine and dark chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1/2 cup sugar, vanilla extract, and 1 egg in a medium bowl until combined. Stir in the melted chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
  • Stir 1/4 cup butter or margarine and white chocolate in the top of a double boiler until just melted. Using a wooden spoon, beat 1 /2 cup sugar, vanilla extract and 1 egg in a second bowl until combined. Stir in the white chocolate mixture. Add 1/2 cup flour, stirring until just combined; don't over beat.
  • Drop large spoonfuls of the mixtures alternately and evenly, next to one another, in a single layer, in the tin. Gently smooth the surface, without combining the mixtures.
  • Bake for 35 minutes, or until firm. Allow to cool in the tin before cutting into small squares.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.8 g, Cholesterol 31.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 44.8 mg, Sugar 14.5 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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Top Asked Questions

How do you make Two Tone Butter cookies?
Directions. 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.
How do you make a gingerbread cookie dough?
Gingerbread Cookie Dough: Meanwhile, in large bowl, beat butter with sugar until fluffy; beat in egg yolk and molasses until combined. In separate bowl, whisk, together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined. If necessary, knead gently to form smooth dough.
How do you make two tones of icing?
Divide the icing into two separate bowls, add cocoa powder and a teaspoon of milk to the one and stir well. If its too thick add another drop of milk. Add a drop of pink food colouring to the other bowl of icing and stir well. Spoon the two different tones of icing on half of each side of the individual biscuit.
How long do you cook coconut cookie dough?
Place a tablespoon coconut mixture in the cookie dough shell, pressing down gently with the back of the spoon to make it level. Bake for 12 minutes. Remove and allow to cool on wire racks.

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