Watkins Chocolate Extract
Watkins fat-free liquid flavorings are economical to use and add a full, rich flavor to a variety of foods—not just baked goods. They’re concentrated, true-to-life, and all backed by the same expertise that’s made Watkins Vanilla the choice of generations. Quality Ingredients: High in flavoring content; full, long-lasting
flavor and strength. Convenient: The easy way to add some of your favorite flavors. Versatile: Rich, smooth flavor for your cakes, cookies, custards, cocoas and much more! Concentrated: Economical; a little goes a long way.
Hear what people are saying about Watkins Chocolate Extract:
“ Watkins Chocolate Extract is a sweet ‘oomph’ for your milkshakes and ice cream drinks.”
“ Combine Watkins Chocolate Extract with a variety of other Watkins Extracts for flavor that is out of this world…try using in any recipe where you’re already using almond, Coconut, Mint, Raspberry, or even Vanilla extract!”
21200 Chocolate (8 fl oz/236 mL) Baker’s-Sized Extract $9.99
Great Value—less than $1.50 per ounce!
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Two-Tone Swirls
3/4 cup/175 mL butter, softened
1 1/4 cup/300 mL sugar
2 eggs
3 cups/750 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
1 tsp/5 mL Watkins Original
Double-Strength Vanilla
1 tbsp/15 mL Watkins Chocolate Dessert Mix
1 tsp/5 mL Watkins Almond Extract
1 tsp/5 mL Watkins Chocolate Extract
Beat butter in mixer bowl, gradually adding sugar and beating until wellblended.
Add eggs; beat until light and fluffy. Stir in flour, baking powder
and salt. Remove half of dough; set aside. Add vanilla to one half; fold
dessert mix and almond and chocolate extracts into other half. Cover each;
refrigerate 1-1/2 to 2 hours.
On lightly floured surface, roll out doughs separately to 12x8-inch/30x20-cm rectangles and cut each in half to form two 6x8-inch/15x20-cm rectangles. Place one chocolate layer on top of a vanilla layer, matching long edges. Starting with short side, roll the double layer halfway to center. Turn over and roll other half back to center, forming an “S” shape. Repeat with remaining dough. Wrap rolls tightly in plastic wrap; chill
in freezer until very firm, about 1-1/2 hours.
Cut dough into ¼-inch/6-mm slices; place on greased baking sheet about ½ inch/12 mm apart. Bake at 375°F/190°C for 9 to 10 minutes or until edges begin to brown. Cool on sheet 1 minute; remove cookies to wire rack and cool completely.
Makes 42 cookies.
