Two-Tone Diamond Cookies
Cut the strawberry and chocolate checkerboard on the bias to make diamond-shape bar cookies.
Rate This!
Two-Tone Diamond Cookies
Rate This!
Directions
- Preheat oven to 350 degrees F. If using piecrust mix sticks, crumble into a bowl. Stir in sugar and baking soda. Add egg, milk, and vanilla. Beat with an electric mixer on medium speed until well mixed. Divide in half. Stir cocoa powder and 1/4 cup miniature chocolate pieces into one half; stir strawberry-flavor powder and nuts into the other half. Drop scant teaspoonfuls of each batter, checkerboard-style, into a greased 13x9x2-inch baking pan. Bake for 18 to 20 minutes or until the top springs back when lightly touched. Cool on a wire rack. Cut into diamonds or squares.
- In a small, heavy saucepan melt the 1/4 cup chocolate pieces with the shortening over low heat, stirring frequently. Drizzle chocolate over cookies. Makes 36.
Nutrition Facts (Two-Tone Diamond Cookies)
- Per serving:
- 91 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 8 mg chol. ,
- 58 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 1 g pro.