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Checkerboard Cookies Recipe

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This recipe for Checkerboard Cookies is from Rica's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch process cocoa powder
Directions:
Directions:
1. Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
2. Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch rectangle log, about 1 1/2 inches wide. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
3. Lay vanilla log on top of chocolate log. Slice down the middle to create two logs. Flip one of the logs so that the colors are aligned like a checkerboard (see picture). Wrap in plastic wrap, and freeze until firm, about 30 minutes.
4. Preheat oven to 350 degrees. Cut log into 1/4-inch-thick squares; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
5. Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

 

 

 

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