Two Tone Cookies Recipes

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.

ONE DOUGH, TWO COOKIES

Steps:

• Whisk the flour, baking soda and salt in a bowl and set aside.
• Cream together the brown sugar, butter and granulated sugar in a stand mixer, scraping the bowl once while mixing. Add the eggs 1 at a time, mixing, then add the vanilla. Add the flour mixture in increments, mixing gently after each addition. Scrape the bowl once and mix again. Divide the dough in half. Fold the chocolate chips and pecans into half the dough and the cherries and lime zest into the other half.
• Spoon each portion of dough onto a long piece of plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Use immediately or freeze until ready to bake.
• When ready to bake, preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies need to be. They bake up flat.) Bake the cookies until nice and golden brown, about 10 minutes. Cool on a rack and serve.

TWO TONE BROWNIES

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.

TWO-TONE COOKIES

Steps:

• Cream first 4 ingredients. Add egg; beat till fluffy. Stir in sour cream. Stir together flour, salt and soda. Gradually mix into creamed mixture; stir in nuts.
• Divide dough in half; stir chocolate into one portion. Drop rounded teaspoonfuls of chocolate dough 2 inches apart on ungreased cookie sheet. Drop rounded teaspoonfuls of plain dough next to chocolate mounds -- they will bake together as one. If desired, press a walnut half atop each cookie.
• Bake at 375°F for 12 to 15 minutes. Cool on wire 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 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.

ONE, TWO, THREE, FOUR COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large mixing bowl, cream together the margarine and sugar. Add eggs and beat until fluffy.
• In a separate bowl, mix together the flour, baking powder, and salt. Dissolve the baking soda in the buttermilk and add alternately to the margarine mixture with flour mixture.
• Roll out dough and sprinkle with nutmeg. Cut with a biscuit cutter. Dough will be very soft and delicate.
• Bake until lightly browned around the edges. A really soft, chewy cookie.

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.