Its essentially a slice and bake cookie recipe that is pretty foolproof if you follow my steps. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. With mixer on low speed, gradually add flour, scraping down sides of bowl. Using a sharp knife slice the dough into thirds, longwise. They were one of the first countries to grow and harvest sugar cane. These cookies, as Deb outlines, do require several bouts in the freezer, and some careful measuring and slicing. Thanks! I like all three patterns; they look festive together. So heres my recipe which I shared with you about 6 years ago with updated photos and content. I salvaged the dough as messed up cookies. (Jump directly to the recipe.) They taste delicious, they just look funny. Add vanilla extract, lemon extract, and salt. Deb- if you double the recipe These will freeze well the logs will keep for easily a month, if not longer. Turn the mixer to low and add in the flour, mixing until just combined. Beat in the eggs, one at a time, then vanilla extract. Since my rectangles were not perfect, my cookie logs had a tough time looking nice like Debs. Chill in freezer for 15 minutes, until solid but not frozen hard. Place the pieces on the prepared baking sheet. Remove baking sheet from oven, and let cookies cool 2 minutes. I love this feature because it takes the guess work out of making sure it fits the pan! Arrange the first four into a checkerboarded log, flipping two of the slices over so the opposite flavor is on top. This helps our business thrive & continue providing free recipes. Directions. You saved my cookies, which are delicious and so darn cute. You could easily leave the mint dough plain or replace the peppermint extract with strawberry extract and a drop of pink/red food coloring instead. it doesnt mention anything either its salted or unsalted butter. Sliced it into strips and stacked it, instead, for checkerboards, then, squished the scraps into a cylinder for marbled slice and bakes. I might have cut them a little thick, though. This is an old classic, not really original just simple chocolate and vanilla dough put together. Just made these in Canada! Checkerboard cookies were one of the recipes she demonstrated. If you are looking to deliver a sweet treat to a friend or loved one, consider ordering birthday cookie bouquets online! Thaw them overnight in the refrigerator before using. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. 14 years ago: Rugelach Pinwheels These cookies turned out beautifully! At first glance, it looked like it was going to be complicated; but it wasnt. My only quibble is that all three times Ive made this (in two different ovens), theyve needed quite a bit longer than 10-12 minutes at 350F to achieve a snappy sable texturethe first batch were almost gummy in the center. Remove the cookies from the oven, and transfer them to a rack to cool. As it happens, though, thats a good thing because theyre pretty rich. Assembled, cooled, sugared, cut & baked. Place the firmed checkerboard log into the center, long sides parallel, and with the aid of parchment, wrap the dough around the checkerboard log pressing firmly to adhere. Shape dough into a round and divide it into four even portions. Remove from oven and cool for at least 10 minutes. Set aside; youll be using them when you assemble the cookies. Refrigerate the dough for 30 minutes. Divide the dough in half. I started with three drops per about 1/3 cup sugar. Store the checkerboard cookies, well wrapped, at room temperature for several days; freeze for longer storage. Chill in freezer for 15 minutes, until solid but not frozen hard. **Im also in the boat of needing to make every recipe that comes across your Instagram. Also have to agree with Sara who just posted, please stop posting wonderful recipes that I need to make asap! It should be roll each(dough ball) into a rectangle. PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE Checkerboard cookies are a classic vanilla and chocolate sugar cookie. Bake the cookies for about 12 to 16minutes, until the bottoms (looking at the vanilla dough) are a light golden brown. Knead cup of cocoa into one portion of the dough. Cut into two stacked sections and squeeze each into a rough log, fold it over, and mash the log, kneading it once or twice. They are probably the fussiest / hardest recipe Ive made in a long time. King Arthur Baking Company, Inc. All rights reserved. But if you roll it to 10 inches long and slice with 1/4 inch thickness, you should still get 80 cookies from two logs, not 30-36, isnt it?! I just made these. Using medium speed of an electric mixer, beat butter until creamy. Post was not sent - check your email addresses! Preheat the oven to 350F and line two baking sheets with parchment or reusable liner. Line a baking sheet with a Silpat baking mat or parchment paper. These cookies look adorable and fun to make. Your email address will not be published. Mine seemed to grow! You can also cut the checkerboard logs in half, wrap each half in wax paper and then make a smaller batch whenever the cookie urge hits. I did checkered squares and marbled rounds with the scraps! The recipe says unsalted butter, see note (I cant find any note regarding butter!) Thank you so much! A huge disappointment. The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Beat on medium speed until smooth, about 3 minutes. I made these yesterday for a cookie exchange and they were a huge hit! Repeat with the rest of the dough and the second chilled checkerboard log to form another, opposite in colors, cookie log. Is the checkerboard log supposed to be 1 inch square in cross section? Lightly grease (or line with parchment) two baking sheets. google_ad_client = "pub-0344629171839090"; If youre using a stand mixer or food processor, you can begin with cold butter, cut into cubes. Update: I sketched a little diagram explaining the process of assembling the cookies. They will last in the freezer for 3 months, just thaw them on the counter overnight and enjoy! Yes, most shaped cookies can also be slice-and-baked. This would be the case if the doughs were rolled out to 1/4 inch thickness. Cool on the baking sheet on a rack for 15 minutes. I know sabls can be tricky; is it a fools errand to attempt making them without any special equipment? Id say 99% but its actually higher, which is an astounding number for the web. Sorry, your blog cannot share posts by email. Peppermint? Have you tried that or can imagine it would work well? Notes - Delivery *Estimated delivery dates include seller's dispatch time, origin postcode, destination postcode and time of acceptance . 3 year ago: Chocolate Caramel Tart Super excited to try this recipe for a cookie exchange! If youre using a handmixer, room temperature/slightly softened butter is best. Before You Begin! Set aside; you'll be using them when you assemble the cookies. Though they look complicated, these tender cookies are easy to make if you use a ruler. 13 years ago: Mushroom and Barley Pie, Mustard-Roasted Potatoes and Walnut Tartlets Theyll warm up in 5-10 at room temperature, and even if they crack as they land on the next layer, theyre still in the right place as they adhere. My teen & tween were making cookies, and I had 2 more sticks of butter sitting on the counter looking lonely, so I thought why not. Apparently AJ can only listen to Dean Martin sing "Baby it's Cold Outside" for about a month before. Assembling the cookies was fairly easy following the instructions, but next time I will make sure to press the final logs firmly into a long, squared-off log, adhering the layers. I dont think I pressed mine quite enough as some of the layers delaminated a little while slicing and baking. Id love to make it for my gluten free friends. Transfer to a wire rack to cool completely. I can recheck the measurements when I make them next. Refrigerate 30 minutes. After reading through the comments I was obsessing about reserving the 1/4cp. ), Three Cheese Polenta Tart with Cherry Tomatoes and Basil, Raw Sun-Dried Tomato Zucchini and Olive Bread, Chocolate Chia Pudding with Orange Flavoured Prunes, Cinnamon Brownie and Dulce de Leche Ice Cream Sandwiches, Lemon Cupcakes with Raspberry Cream Cheese Frosting, Chicken Liver Pt with Red Wine-Poached Figs and Caramelized Spicy Walnuts, 1 lb (2 cups or 4 sticks) unsalted butter, at room temperature. I think that egg yolk in the dough is really the key. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. If you make this, please leave a review and rating letting us know how you liked this recipe! Roll out each portion between waxed paper into a 9x6-in. [1] They are similar to shortbread cookies . When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Checkerboard Cookies are festive, fun to make, delicious, and PRETTY! Your email address will not be published. Im not sure where I went wrong, but the dough tastes great. Checkerboard Cookies. These were so much easier than I expected. 300 g (2 1/3 cup) flour. When it is a little warmer and dryer. Make sure to leave about 1" (2 cm) of space between the cookies. Or can they be frozen with the the sugar already on the outside? Add 1 1/2 cups (195 grams) of the flour and beat until it disappears into a smooth dough. You really taste the chocolate and vanilla here, which is what I hoped for! Gently press the two strips together. I also came here to ask this about the heart shape in the middle! Wrap the trimmings in plastic; dont knead them together. A great addition to any Christmas cookie collection. Im excited to make these cookies! Divide the dough in half. Alternately place dark and white quarters side by side to form checker design. OK so these are pretty amazing once you figure out the process. Thats the great thing about this time of year, you can bake all those treats youve been meaning to test out and become everyones all time favorite. Sift together the flour, baking powder, and salt. Tips: We used a pizza cutter to slice the dough. I must make these, NOW lol! Like your recipe. Interesting. These checkerboard cookies are perfect for freezing! Thanks! Place 3 strips of dough on plastic, alternating white and chocolate strips. Beat the butter, sugar, vanilla and salt together in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Why Do You Use Parchment Paper When You Bake Cookies? Remove baking sheets from oven, and let cookies cool 2 minutes. Flavor: Checkerboard cookies are typically vanilla and chocolate, but the addition of peppermint extract gives them a festive flavor. Notice: Nutrition is auto-calculated for your convenience. Set aside. Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl of your stand mixer and beat until creamy. 5). These checkerboard cookies are also in my freezer now and they are perfect for freezing. You might want to check out the comment guidelines before chiming in. I even think this is a cookie recipe that is great to get your kids involved in making! Continue from To finish cookies: instructions above. We love seeing what you made! Repeat this with the remaining dough. Remove the top piece of parchment from each slab (you can use these to line your baking sheet) and stack the chocolate and vanilla dough layers, pressing them gently together. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Then sieve the flour into the pastry mixture so that it's easier to mix the whole content into a dough. Preheat oven to 350 degrees. I am so excited to share todays cookie recipe with you! Leave one half in the mixing bowl or food processor. Are you the Flo Miller who used to live in Montpelier?! I had expected that theyd lose interest after a few bites and go for a sweeter cookie, but no, they all came back for seconds! I made these to bring to a cookie exchange last weekend, and they were a huge hit. Ive never made checkerboard cookies, so my family oohed and aaaahed over them. I used plain old cane sugar. Refrigerate 30 minutes, or freeze 15 minutes. A tad fussy but so adorable! Dont rush if you are after the uniform shape of the cookies. You just went for color instead? These checkerboard cookies are visually stunning and completely delicious with some rich cocoa powder and super bright lemon extract. Use the paste or gel color, not liquid, and after its mixed in (yes, it does get all over your fingers if you use your fingers to mix, which I do), you need to let the sugar dry out for a bit. Privacy Policy. When ready to bake, center an oven rack and preheat the oven to 350F. I needed to get these done for Christmas plans that next day, so had to slice them as thick as seen in the photos. https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies. A solid percentage of cocoa in the chocolate half ensured a rich flavor. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (adsbygoogle = window.adsbygoogle || []).push({});