Two-Tone Diamond Cookies

Cut the strawberry and chocolate checkerboard on the bias to make diamond-shape bar cookies.

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  • Makes: 36 servings
  • Prep: 20 mins
  • Cool: 1 hr
  • Bake: 18 mins to 20 mins 350°F

Two-Tone Diamond Cookies

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Directions

  1. 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.
  2. 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.
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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.
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