Make checkerboards, stripes, and pinwheelswith this versatile cookie dough.
Recipe: Chocolate and VanillaSugar Cookies
3 (1 ounce) squares semisweet chocolate
Beat butter at medium speed with an electricmixer in a large mixing bowl until creamy. Gradually add SPLENDA®Sugar Blend, beating well. Add eggs, one at a time, mixing wellafter each addition. Stir in vanilla.
Melt chocolate in a 1-cup glass measuringcup at HIGH in a microwave oven for 1 to 1 1/2 minutes or untilmelted, stirring twice. Set aside.
Combine flour, baking powder, and saltin a separate mixing bowl. Gradually add flour mixture to SPLENDA®Sugar Blend mixture, beating until blended. Do not over beat.Divide dough into half. Stir melted chocolate into half of mixture.
Place dough on a lightly floured worksurface.
For Checker Board Cookies: Shape chocolatedough into 2 rectangular logs approximately 1-inch in diameter.Repeat procedure with vanilla dough. Cut each log lengthwiseinto quarters. Reassemble logs, alternating chocolate and vanillato form a checkerboard pattern. Proceed as directed below.
For Pinwheel Cookies: Roll chocolate doughinto 2 (8 x 9-inch) rectangles. Roll vanilla dough into 2 (8x 10-inch rectangles) Place the vanilla layer on bottom so thatit extends 1 inch beyond the chocolate layer; roll as for a jellyroll.Proceed as directed below.
For Striped Cookies, divide each flavorinto 3 balls. Roll each ball into a 7 1/2 x 3-inch rectangle;cut each rectangle into 5 (1 1/2 x 3-inch strips). Stack 5 stripsalternating chocolate and vanilla. Proceed as directed below.
Wrap logs in plastic wrap and chill cookiedough for one hour or until slightly firm. (Dough can be frozenup to three months at this point).
Preheat oven to 350°F (175°C).Lightly grease cookie sheets.
Remove dough from refrigerator. Slicecookies 1/4-inch thick and place on prepared cookie sheets.
Bake 8 to 10 minutes or until edges ofcookies are lightly browned. Cool slightly on cookie sheets;remove to wire racks to cool completely.
1 cup unsalted butter, softened
1 cup SPLENDA® Sugar Blend
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Makes 36 servings.
Preparation Time: 27 Minutes
Total Time: 1 Hour 35 Minutes
Nutrition Info Per Serving (2 cookies):Calories 140 | Calories from Fat 60 | Fat 6g (sat 3.5g) | Cholesterol25mg | Sodium 30mg | Carbohydrates 17g | Fiber 1g | Sugars 7g| Protein 2g
Recipe is courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at www.splenda.com.
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