Browse By
Calendar
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
-->
Chocolate and Vanilla Striped Cookies – Cooking Light Recipe
In my previous post I mentioned that this year I was searching for something sweet, but at the same time, something on a healthy side.
I judged the newly found recipes by the picture of the finished product, followed by the ingredients.
I did not even pay attention to how involved the preparation process might be. This one requires several steps.
I already shared the recipe for the Ginger-Lemon Pinwheels, and now you will get to hear about the “Black and White Striped Cookies“.
They look much more appetizing than they actually are. I am very honest here, because once again, I expected a little lighter texture , than what this recipe produced. I guess I am spoiled by all the other “full of butter” cookie recipes I make all the time.
These may not be flaky as regular cookies, however they are only 73 calories each!
Great for dunking, with a cup of tea.
This recipe yields 3 dozen cookies.
Chocolate and Vanilla Striped Cookies – Cooking Light Recipe
Ingredients
- Vanilla Dough:
- 1-1/4 cups all-purpose flour
- 1/8 tsp. salt
- 1/2 cup powdered sugar
- 1/4 cup butter, softened
- 1 large egg yolk
- 1-1/2 tsp. vanilla extract
- 2 Tbs. ice water
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/8 tsp salt
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 large egg yolk
- 1/2 tsp. vanilla extract ( I used rum extract)
- 2 Tbs. ice water
Chocolate Dough:
Instructions
- Vanilla Dough:
- In a medium mixing bowl, place the butter, sugar and egg yolk.
- Beat at medium speed until smooth, and creamy lemon color looking.
- Beat in the vanilla extract.
- In a separate bowl, using a whisk, mix flour and salt.
- Gradually add the flour mixture to the butter mixture.
- Beat at low speed until combined.
- Sprinkle ice water, and beat until moist (dough will be slightly crumbly).
- Form a 4-inch dough ball on a plastic wrap, cover and chill one hour, or until firm.
- In a medium mixing bowl, add butter, egg yolk, and sugar.
- Mix on medium speed until smooth and creamy.
- Beat in the vanilla (or your favorite flavor) extract.
- In a separate bowl, using a whisk, mix the flour, salt and cocoa.
- Gradually add cocoa mixture to butter mixture, beating at low spreed until combined.
- Sprinkle ice water over the surface of the dough.
- Beat just until moist.
- Make a 4-inch dough ball, placed on a plastic wrap, and chill for one hour, or until firm.
- Lay two overlapping sheets of plastic wrap, on a moist surface.
- Remove and unwrap the chilled Vanilla Dough, and place it on the plastic wrap.
- Cover the dough with two additional overlaying sheets of plastic wrap.
- Using a rolling pin, roll the dough to form a 12 x 8 rectangle.
- Place the rolled out dough in the freezer, while you are working on the Chocolate Dough.
- Follow the same process with the Chocolate Dough.
- Once both doughs are firm enough, remove the plastic wrap, place the Vanilla Dough on a lightly floured surface, and cover it with the Chocolate Dough.
- Press down gently.
- Cut dough stack in half crosswise, to form 2 (8 x 6 inch rectangles).
- Stack these two half on top of each other, alternating the chocolate and vanilla sides.
- Wrap in plastic wrap and freeze for 10 minutes, or until firm.
- Cut the dough crosswise into 6 (6 x 1-1/3 inch) strips.
- Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate, to form a stripe pattern.
- Wrap in plastic wrap, pressing gently.
- Repeat same procedure with the remaining 4 strips to form 2 stacks, making 3 stacks total.
- Wrap in plastic wrap, and chill at least 30 minutes, or until very firm.
- Preheat oven to 375 degrees F.
- Line baking sheets with parchment paper (not wax paper - it will scorch).
- Working with one stack at a time, using a sharp knife, slice each stack to 12 slices.
- Place them 1 inch apart on the parchment lined pans.
- Bake at 375 F for 10 minutes.
- Cool in pans for 5 minutes.
- Remove from pans, and cool completely on wire racks.
Chocolate Dough
Chocolate and Vanilla Dough Assembly:
Notes
The hardest part in making these cookies, was rolling out the dough between the plastic wrap, and trying to keep it in a rectangular shape. I used some additional engineering, by trimming the uneven sides and using this dough to even out any imperfections.
It is also a time consuming process, with all this rolling out of the dough, cooling, stacking, and cooling again.
These cookies are not very sweet, and as I mentioned above, tend to be on a denser side, thus very suitable for dunking. They remind me of Biscotti.
This is a good recipe for Phase III of the Fat Smash Diet.
https://suburbangrandma.com/chocolate-and-vanillae-striped-cookies-cooking-light-recipe/
Related
Tagged with: chocolate, Chocolate and Vanilla cookies, Cooking Light recipes, dunking cookies, light Christmas cookies, Light cookie recipes, Low calorie Christmas cookies, low calorie cookies, low fat cookies, Striped cookies, Vanilla
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
