Two-Tone Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3/4 c. margarine
- .67 c. sugar
- 1 tbsp. sugar
- 1 tsp. baking powder
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 large egg
- 2 c. all-purpose flour
- 1/4 c. unsweetened cocoa
Instructions
- In large bowl, with mixer at low speed, beat margarine or butter and 2/3 cup sugar until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add baking powder, vanilla extract, salt, egg, 1 1/2 cups flour, and 2 tablespoons water; beat until blended.
- Place half of dough in medium bowl; stir in 1/2 cup flour. Into dough remaining in large bowl, stir cocoa.
- Grease and flour 2 large cookie sheets. On floured surface, with floured rolling pin, roll vanilla dough 1/8 inch thick. With floured 3-inch round scallop-shaped cookie cutter, cut dough into as many cookies as possible.
- Place vanilla cookies on 1 cookie sheet, about 1/4 inch apart. Reserve trimmings. Repeat with chocolate dough, placing chocolate cookies on second cookie sheet.
- Preheat oven to 350 degrees F. With 1 1/2-inch round scallop-shaped cookie cutter, cut out small round in center of each vanilla and chocolate cookie. Fit a small vanilla cookie cutout into center of each chocolate cookie and a small chocolate cookie cutout into center of each vanilla cookie to make two-tone cookies.
- Sprinkle cookies lightly with 2 teaspoons sugar. Bake cookies on 2 oven racks 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.
- With pancake turner, remove cookies to wire racks to cool.
- Repeat with remaining vanilla and chocolate doughs and remaining 1 teaspoon sugar.
- Store cookies in tightly covered container.
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