Two Tone Butter Cookies Recipes

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.

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

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.

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.

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.