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Checkerboard Cookies

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Rating: 4.0; Vote: 1

Checkerboard cookies are delicious buttery sugar cookies shaped in a checkerboard pattern. The cookies are made by alternating two color pieces of dough shaped into a rectangular block. When chilled simply cut into slices and bake. It is that easy. The recipe is really not complicated and you can try different flavor combinations and colors each time. Ingredients Makes about 30-35 cookies Pistachio Dough 1/2 cup (113g) unsalted butter, room temperature 1/2 cup (100g) caster sugar 1 egg yolk 1 cup (125g) all-purpose flour 1/4 cup (30g) pistachio, ground 1 tsp (5g) almond extract 1/4 tsp (1g) salt green food coloring Chocolate Dough 1/2 cup (113g) unsalted butter, room temperature 1/2 cup (100g) caster sugar 1 egg yolk 1 cup (125g) all-purpose flour 1/4 cup (30g) unsweetened cocoa powder 1/4 tsp (1g) salt 1. Prepare the pistachio dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk, almond extract and green food coloring and mix until well combined. With mixer on low incorporate pistachio and flour. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall. 2. Prepare the chocolate dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. With mixer on low incorporate flour and cocoa powder. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall. 3. Refrigerate pistachio and chocolate dough for 1-2 hours. 4. When chilled cut each rectangular block into thirds. Cut each piece into thirds again so you get 9 pieces of chocolate dough and 9 pieces of pistachio dough. 5. Start alternating pieces of chocolate and pistachio. Form two blocks again each containing 9 alternate pieced of dough. 6. Wrap each block in plastic wrap and refrigerate for at least 30 minutes. 7. Preheat oven to 350F (180C. Line two baking sheets with parchment paper. 8. Slice each block into inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them. 9. Bake for 12-15 minutes or until slightly golden on the edges. 10. Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.
Date: 2019-07-03

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Comments and reviews: 4

Zsoozsy
Cool Actually I had no idea how different colors were made together in one biscuit: ) So now I understood: by freezing them together: ) Ok, and then baking them together as well. Could be fun the cutting and puzzle part. :) Thanks for sharing, beautiful video
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Keto Meals and Recipes
I like your clear and concise demonstration on how to make these checkerboard cookies. You have inspired me to make some similar cookies soon. Thank you for all your hard work in making your wonderful videos
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Linu Deepak
Even though I kept on asking you for videos. you always post when I'm in melancholy mood. but after I see your videos I become extremely happy.
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Jainy Murrphy
Another Great recipe checkerboard cookies are so much fun to make. Now you have given me a new recipe to try, all your recipes God Bless
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