RECIPE OF THE MONTH
October 2004
Two-Tone Cookies
This
month’s recipe, Two-Tone Cookies comes
from Rosemary Quaranta from New Hope Solebury High
School.
Ingredients:
6 tablespoons of butter or softened margarine
½ cup packed brown sugar
¼ cup granulated sugar
½ teaspoon of vanilla
1 egg
½ cup dairy sour cream
1¼ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ cup chopped nuts
1, 1-ounce square unsweetened chocolate, melted and
cooled.
Recipe:
1. Cream first 4 ingredients together.
2. Add egg; beat until fluffy.
3. Stir in sour cream.
4. Sift together flour, salt and baking soda.
5. Gradually mix flour mixture into creamed mixture;
stir in nuts.
6. Divide dough in half; stir melted chocolate into
1 portion.
7. Drop rounded teaspoonfuls of chocolate dough 2 inches
apart on an ungreased cookie sheet.
8. Drop rounded teaspoonfuls of plain dough next to
chocolate mounds. (They will bake together as one.)
9. Bake at 375 degrees for 12 to 15 minutes.
10. Remove from cookie sheet and place on cooling rack.
11. Makes 1½ to 2 dozen.
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