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Checkerboard Cookies Part 1-NL

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  • Checkerboard Cookies Part 1-NL

    Every Christmas season, NL makes Checkerboard Cookies. Sooo Good!!! (Recipe and pictures to follow)
    This is the recipe for Checkerboard Cookies:
    1 cup unsalted butter, softened
    ½ cup sugar
    1 teaspoon pure-vanilla extract
    ¼ teaspoon lemon extract
    ¼ teaspoon salt
    2 ¾ cups sifted all-purpose flour
    3 tablespoons Dutch-process cocoa powder
    1 large egg
    1. In the bowl of an electric mixer, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.

    2. Turn dough out onto work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one half. Continue to knead until cocoa is fully incorporated. Using a rolling pin, shape each half of dough between plastic wrap into a 6 3/4-by-6 3/4-inch, 1/2-inch-thick square. With a sharp knife, slice each portion of dough into nine 3/4-inch strips; use a ruler to measure the precise 3/4-inch increments.

    3. Whisk together egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate. Brush tops of strips and in between with egg wash. Press together gently. Form second and third layers by adhering alternate colors with egg wash and stacking to create the effect of a checkerboard. Wrap log in plastic wrap. Repeat process for second log, reversing color pattern. Refrigerate for 30 minutes, or freeze for 15 minutes.

    4. Heat oven to 350°. Slice each log into 1/4-inch-thick slices, and place on an Silpat-lined baking sheet. Bake for 10 to 12 minutes. Let cool for 2 minutes, and transfer to baking rack. Allow to cool completely.

    The dough can be prepared 1 to 2 days in advance or kept frozen for several months.

    Draw a 6 3/4 inch square template on parchment paper to form the dough into a
    6 3/4 inch by 6 3/4 inch square. Score the cookie dough at intervals:
    3/4 1 1/2 2 1/4 3 3 3/4 4 1/2 5 1/4 6 6 3/4

    Here are the pictures:

  • #2
    Checkerboard Cookies Part 2-NL

    Here is the good part...

    Hope you enjoy...Now it is a Happy Christmas

    All the best,
    GJ and NL


    • #3
      im impressed. yummy.


      • #4
        Those are too pretty to eat.......but I would!