Checkerboard Cookies

Checkerboard Cookies
Checkerboard Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE VANILLA DOUGH:

  • 6

    oz. unsalted butter (12 Tbs.)

  • softened at room temperature

  • 1/2

    teaspoon salt

  • 1

    cup confectioners' sugar

  • 1 1/2

    ounces finely ground almonds

  • 1

    egg yolk, at room temperature

  • 1

    tsp. vanilla extract

  • 9

    oz. all-purpose flour (2 cups)

  • FOR THE CHOCOLATE DOUGH:

  • 6

    oz. unsalted butter (12 Tbs.) softened

  • 1/2

    teaspoon salt

  • 1

    cup confectioners' sugar

  • 1

    oz. finely ground almonds (1/3 cup)

  • 1

    oz. natural (not Dutch process) cocoa (1/3 cup)

  • 1

    egg yolk, at room temperature

  • 9

    oz. all-purpose flour (2 cups)

  • FOR THE EGG WASH:

  • 1

    egg, whisked well

Directions

To mix the vanilla dough- With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy. Add the salt and confectioners' sugar; mix on medium-low speed until thoroughly combined, about 5 min., scraping down the sides of the bowl as needed. Reduce the speed to low and add the ground almonds, egg yolk, and vanilla extract; mix until blended. Add the flour; as soon as the dough comes together, stop the mixer. Roll the dough between two sheets of parch- ment or waxed paper into a 8 x 11 rectangle that's 1/3 inch thick; try to get the thickness very even. Transfer the dough to a baking sheet; refrigerate for several hours until hardened. To mix the chocolate dough-Follow the instructions for the vanilla dough, add- ing the cocoa along with the ground al- monds. Roll and chill as for the vanilla. To assemble the cookies-Remove the dough from the refrigerator, peel off the paper from both sides and set the dough onto a fresh sheet of parchment. Using a sharp, thin knife, slice both doughs lengthwise into square strips about 1/3 inch thick. If the dough starts to soften, freeze it briefly to firm it up. Set up your workspace so that you have a baking sheet to work on in front of you, both doughs to one side, and the egg wash with a pastry brush to the other side. Lay a strip of vanilla dough lengthwise on the baking sheet; then lay a strip of chocolate dough next to the vanilla; finally lay another strip of vanilla next to the chocolate Press the three strips gently to- gether so that they stick to one another. Brush the tops with the egg wash. Lay a strip of chocolate directly on top of the first strip of vanilla, lay a strip of vanilla next to that, and a strip of choco- late next to that. Again, gently but firmly press together and down to ensure that all the strips are stuck to one another. Brush this layer with more egg wash. Finish with another layer of vanilla-chocolate- vanilla. Gently press the log together on all sides. Make more logs with the remaining strips. Chill the logs for at least an hour. Heat the oven to 375°F and line a baking sheet with parchment. When the logs are hard enough to slice, remove them from refrigerator. Slice into cookies about V4 inch thick. Set the squares Va inch apart on the baking sheet and bake until the vanilla parts are lightly browned, about 8 min., rotating the sheet halfway through. Cool on the baking sheet until

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