Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, checkerboard cookies. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Checkerboard Cookies is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Checkerboard Cookies is something that I’ve loved my whole life.
Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Cover work surface with plastic wrap. Add flour and salt and blend well.
To begin with this recipe, we have to prepare a few ingredients. You can cook checkerboard cookies using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Checkerboard Cookies:
- Prepare ●For Vanilla dough :
- Make ready 1 1/4 cup all purpose flour
- Take 1/3 cup sugar
- Take 1/2 cup butter (113g)
- Make ready 1 tsp vanilla extract
- Take ●For Chocolate dough:
- Prepare 1 1/4 cup flour
- Make ready 1/3 cup sugar
- Make ready 1/2 cup butter (113g)
- Take 2 tbls cocoa powder
Make the dough ahead and keep it refrigerated until you are ready to bake the cookies. If you don't want to bake all seven dozen cookies at once, slice and bake a log or two at a time. Checkerboard cookies look difficult to make, but they're actually pretty easy. Start with one batch of vanilla cookie dough, add chocolate to half of it, form four long, square logs, layer the dough into a checkerboard pattern, and slice.
Instructions to make Checkerboard Cookies:
- For vanilla dough, Beat butter and sugar with vanilla extract till creamy. Add flour gradually mix and make a dough. Wrap in plastic wrap and store in fridge for 30 min.
- For chocolate dough, beat butter and sugar till creamy add flour and cocoa powder and mix together makes a dough. Wrap in plastic wrap and store in fridge for 30 min.
- When the doughs became chilled. Roll and make three equal size layers on butter paper. Do again this with chocolate dough.
- Place three slabs of dough alternating vanilla and chocolate dough, one on top of the other. Gently press the slabs together.
- Rearrange the slabs of dough to create two slambs forming 9 small rectangles cross-wise.
- Wrap each slab with plastic wrap and place in fridge for another 30 min. Preheat oven at 180° C.
- Unwrap the dough and slice it ¼ iches thick slice in cross wise. Bake it in preheated oven fo 12 to 15 min per batch.
- Dont touch after baking at that time, cool it completely and then shift to wrire wrack. Serve it when it's completely cool snd crisp. Enjoy with tea or coffee.
These not-too-sweet cookies will be right at home on a holiday cookie plate, at a bake sale, or shipped. For checkerboard cookies, divide plain and chocolate portions in half. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. These fun checkerboard cookies are easier to make than they look! Vanilla and chocolate sable doughs are combined for this holiday cookie.
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