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Web Site by Bess W. Metcalf
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The Sneaky Kitchen
Copyright April

Two Tone Swirls


3/4 cup/175 mL butter, softened
1 1/4 cup/300 mL sugar
2 eggs
3 cups/750 mL all-purpose flour
1 tsp/5 mL
Watkins Baking Powder
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL
Watkins Chocolate Extract

Beat butter in mixer bowl, gradually adding sugar and beating until well-blended. Add eggs; beat until light and fluffy. Stir in flour, baking powder and salt. Remove half of dough; set aside. Add vanilla to one half; fold dessert mix and almond and chocolate extracts into other half. Cover each; refrigerate 1-1/2 to 2 hours. On lightly floured surface, roll out doughs separately to 12x8-inch/30x20-cm rectangles and cut each in half to form two 6x8-inch/15x20-cm rectangles. Place one chocolate layer on top of a vanilla layer, matching long edges. Starting with short side, roll the double layer halfway to center. Turn over and roll other half back to center, forming an “S” shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill in freezer until very firm, about 1-1/2 hours.

Preheat oven to 375°F/190°CCut dough into ¼-inch/6-mm slices; place on greased baking sheet about ½ inch/12 mm apart. Bake for 9 to 10 minutes or until edges begin to brown. Cool on sheet 1 minute; remove cookies to wire rack and cool completely.  Makes about 42 cookies.  

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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