Busters Recipes

Chocolate and Vanilla Sugar Cookies

Make checkerboards, stripes, and pinwheels with this versatile cookie dough.

Makes: 6 dozen cookies

 3 (1-ounce) squares semisweet chocolate
1 cup unsalted butter, softened
1 cup SPLENDA® Sugar Blend for Baking
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

MELT chocolate in a 1- cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 mins or until melted, stirring twice. Set aside.
BEAT butter at medium speed with an electric mixer in a large mixing bowl until creamy.
Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
COMBINE flour, baking powder, and salt in a separate mixing bowl.
Gradually add flour mixture to SPLENDA® Sugar Blend for Baking mixture, beating until blended. Dont over beat. Divide dough into half.
Stir melted chocolate into half of mixture. PLACE dough on a lightly floured work surface.

For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approx 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.

For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.

For Striped Cookies, divide each flavor into 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 strips alternating chocolate and vanilla.
Proceed as directed below.

WRAP logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
PREHEAT oven to 350° F. Lightly grease cookie sheets. REMOVE dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.BAKE 8 to 10 mins or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Nutrition Info per serving Serving Size 2 cookies Cals 130 Cals from Fat 50 Total Fat 6g Sat Fat 3.5g Chol 25mg Sod 30mg Total Carbs 18g Dietary Fiber 0g Sugars 7g Protein 2g

Exchanges per serving: 1 Starch, 1 Fat

This recipe, when compared to a traditional recipe, has a 14% reduction in cals, a 24% reduction in carbs and a 46% reduction in sugars!