Happy 2018!!! January is usually when people want to eat healthier. But if desserts is still your love, you will enjoy the MINI TREATS month!! Desserts just in a mini form!! Black and White Cookie Squares is the first recipe of the month!!
When I was looking for January Baking ideas, I was faced with 2 different options. Option 1, I could go the healthy route, doing gluten-free, sugar-free, or dairy free. Or, option 2, I could go the usual route with butter, sugar and flour. After a lot of weighing of my options, I was looking at the butter at my counter. It was calling me!! 🙂 So I went with option 2. But I really want to make something that is lighter. So I had to meet in the middle. Still delicious dessert, but minis!!! Life is about compromise, y’all!! :-):-):-)
The first recipe is Black and White Cookie Squares. Very simple, fun to make and it does not take a long time. The shape that I used is square but your really can used any shape or cookie cutter. After making the dough, you don’t want to plop all the dough down on your parchment paper. You want to take just a cupful of dough and then put it on your parchment. Put another parchment on top and start rolling it to 1/2 -3/4 inch thickness.
I used a pastry cutter and a ruler as a guide ti cut the dough into 1 inch thickness. Then, I just use the width of the ruler as my guide.
Once you have your cookie cut into 1 inch squares, use one square of cookie and your guide to check the thickness of the next dough, just like the picture below. You don’t need to check again and again with a ruler, just check it with the guide cookie.
Place the cookie squares on the baking sheets and bake for about 6-8 minutes. To check for doneness, peek under the cookie to see if it’s brown or not. If it’s not brown yet, bake it again for a few more minutes.
After the cookies are baked and cooled, prepare the chocolate dip. It’s better to prepare a few sheets of parchment paper on your table or surface before you do the dipping. Parchment paper works better than plate because you don’t want the chocolate to stick on the plate. It’s the best part!!
Tips for making this Black and White Cookie Squares:
- Make sure to prepare the parchment paper on your surface before you make the chocolate dip. The chocolate cools fast so you want to be prepared before you start dipping.
Happy Baking!!
Ingredients
Chocolate dip
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- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a stand mixer, mix together butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mix again.
- Add baking powder, mix again.
- Add flour 2 cups at a time until all the flour is incorporated.
- Put one cup of the dough on a parchment paper. Put another sheet of parchment paper on top and roll out the cookie to a 1/2 inch to 3/4 inch thickness.
- Cut out the dough into 1 inch squares. Put on parchment paper.
- Bake for 6-8 minutes. Check the bottom of the cookie to check for doneness. Cool on the baking sheet for 5 minutes before moving to a cooling rack.
- Prepare a few parchment paper to put the dipped cookies.
- Put chocolate chips and shortening in a wide shallow glass bowl in the microwave.
- Heat about 1 minute. Be careful the bowl is hot. Stir until the chocolate becomes smooth and glossy. If there are still some lumps, heat up for another 20 seconds in the microwave.
- Dip the cooled cookies in the chocolate diagonally and only half way. Place on the prepared parchment paper.
Adapted from : Two Sisters Crafting
