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Checkered Shortbread Cookies


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Checkered Shortbread Cookies 0 Picture


  • 3 cups all purpose flour
  • 1 1/4 cups butter or margarine (softened)
  • 1 cup confectioners sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 cup cocoa
  • 1 egg white, slightly beaten
  • cookies can be made upto 1 week ahead or 3 1/2 hrs before serving



Step 1

In a large bowl, measure first 5 ingredients, with hand, knead ingredients until well blended. Set aside 1/2 of dough. Knead cocoa in remaining dough in bowl. Divide chocolate dough into 5 equal pieces. With hands roll each piece into a 12" long rope. Divide vanilla dough in 5 equal pieces. Roll 4 of the pieces into 12" long ropes.Reserve remaining piece of vanilla dough.Brush all ropes with some egg whites. On work surface, arrange 3 ropes side by side, starting with chocolate,vanilla,chocolate. next layer is vanilla,chocolate,vanilla. the last layer is chocolate,vanilla,chocolate. Press ropes together, gently to form 1 lrg roll. On lightly floured surface with lightly floured rolling pin, roll out remaining vanilla dough into a 12" X 7" rectangle. Press dough around roll, brushing roll with egg whites. Cover and refrigerate about 2 hours until firm enough to slice Slice roll crosswise into 1/4" thick slices. Place on cookie sheet covered with parchment paper 1" apart. Bake 10 minutes or until lightly brown. remove to wire racks to cool. Store in tightly covered container. yields 3 1/2 doz

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