Gorgeous Two-toned Cookies Recipe
Description:
These Gorgeous Two-toned Cookies are not just visually stunning with their spiral and checkerboard patterns, but they also deliver a wonderful taste—tender, slightly crumbly, and rich with buttery goodness. Originally sourced from a local Singaporean recipe book, these cookies have been a hit, especially during festive occasions like Chinese New Year. While they require more effort than your average cookie recipe, the results are truly spectacular and worth every minute spent in the kitchen!
- Prep Time: 3 hours 30 minutes
- Cook Time: 18 minutes per batch
- Total Time: 3 hours 48 minutes
- Recipe Yield: 60-70 cookies
- Calories per Serving: 68.5
- Ingredients: (quantities listed are in grams)
- 180g unsalted butter
- 120g confectioners’ sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 300g all-purpose flour
- 20g powdered milk
- 20g cocoa powder
- 2 tbsp hot water
Instructions:
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Prepare Cocoa Mixture:
- Dissolve cocoa powder in hot water. Set aside to cool.
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Prepare Dough:
- In a large bowl, beat together butter and confectioners’ sugar until creamy.
- Add egg and vanilla extract, beat until light and fluffy.
- Sift together salt, flour, and powdered milk. Fold into the butter mixture to form a dough.
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Divide and Flavor Dough:
- Take half of the dough and place it in a separate bowl.
- Mix in the cooled cocoa mixture with this half until well combined.
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Chill Dough:
- Roll out both the white and chocolate doughs between sheets of plastic wrap to about 1/2 inch thickness.
- Chill both doughs separately in the refrigerator for approximately 2 hours.
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Make Checkerboard Cookies:
- Remove chilled doughs from the fridge.
- Cut each dough into 1-inch wide strips.
- Moisten the sides and tops of the strips lightly with water and “stick” them together alternately to form a checkerboard pattern (white strip next to chocolate strip, topped with chocolate, and so on).
- Wrap the checkerboard log tightly with plastic wrap, pressing gently to ensure the strips adhere well.
- Return the wrapped log to the fridge for another 1 hour or so to firm up.
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Make Spiral Cookies:
- Roll out both the white and chocolate doughs into equal-sized rectangles.
- Moisten the top of one rectangle lightly.
- Place the other rectangle on top of the moistened one (white on chocolate or vice versa).
- Roll up the layered dough tightly, jelly roll style, to form a log.
- Wrap the log with plastic wrap and return it to the fridge for 1 hour or until firm.
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Bake Cookies:
- Preheat oven to 175°C (350°F).
- Remove the chilled dough logs from the fridge and let them soften slightly for a few minutes.
- Slice the logs into thin rounds and place them on a parchment-lined baking sheet.
- Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Ensure the cocoa mixture is completely cooled before adding it to the dough to prevent melting the butter.
- Use plastic wrap or parchment paper to roll and chill the dough for easy handling and shaping.
- Press the checkerboard log gently after wrapping to ensure the layers stick together.
- Let the dough logs firm up in the fridge as directed to maintain the shape during slicing and baking.
- Store cooled cookies in an airtight container at room temperature for up to a week to maintain freshness.
These Gorgeous Two-toned Cookies are not just a treat for the taste buds but also a feast for the eyes, making them perfect for holiday gatherings, special occasions, or anytime you want to impress with your baking skills! Enjoy the process of creating these beautiful cookies and sharing them with loved ones. 🍪
