Spongy Bicolor Cookies

Spongy bicolor cookies, also known as checkerboard cookies, are delightful treats that feature a combination of two different-colored doughs arranged in a checkerboard pattern. They are not only visually appealing but also have a wonderful texture and taste.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Gel food coloring in two different colors (e.g., red and green)

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or beat by hand using a wooden spoon.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half.
5. Add gel food coloring to one half of the dough, using one color of your choice. Knead the dough until the color is evenly distributed. Repeat with the other half of the dough and the second color of gel food coloring.
6. Shape each colored dough into a rectangular block. Wrap them separately in plastic wrap and chill in the refrigerator for at least 30 minutes or until firm.
7. Once the dough is chilled, take one block of colored dough and roll it out into a rectangle, about 1/4 inch thick. Repeat with the other block of colored dough.
8. Place one rolled-out dough rectangle on top of the other, making sure the colors alternate. Gently press them together.
9. Starting from one edge, tightly roll the dough into a log shape. Use your hands to smoothen and press the dough together as you roll.
10. Wrap the log of dough in plastic wrap and chill it in the refrigerator for about 1-2 hours until firm.
11. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
12. Once the dough is firm, remove it from the refrigerator and slice it into 1/4-inch thick rounds.
13. Place the cookie slices onto the prepared baking sheet, spacing them apart.
14. Bake the cookies for about 10-12 minutes or until the edges are lightly golden.
15. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Enjoy the spongy bicolor cookies with their lovely checkerboard pattern! They make for a delightful snack or gift for friends and family.