Checkerboard Cookies Recipe Black And White Cookies

BLACK AND WHITE CHECKERBOARD COOKIES

Steps:

• In a medium bowl, whisk together the baking powder, salt and 2 1⁄2 cups of the flour.
• Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Add the egg and vanilla, and beat to combine. With the mixer on low, gradually add the flour mixture, mixing just until incorporated.
• Transfer half the dough (about 1 1⁄2 cups) to a bowl; set aside. Add the chocolate and remaining 1 1⁄2 Tbsp flour to remaining dough and mix to combine. Between 2 sheets of wax paper (you'll need 4 total), roll each portion of dough (chocolate and vanilla) into a 1⁄2-in.-thick, 11 x 4-in. rectangle. Refrigerate until firm, about 30 minutes.
• Remove top sheets of wax paper from dough and brush top of vanilla rectangle with egg white. Place the chocolate rectangle on top; press gently to help it adhere. Cut 1⁄2-in.-thick strips of the dough. Working with 2 strips of dough at a time (a strip is comprised of the vanilla adhered to the chocolate, so you need 2 of those), brush the cut side of one with egg white and gently press it onto the other, alternating the vanilla and chocolate doughs to form a checkerboard-patterned log. Wrap in plastic wrap.
• Heat oven to 350°F. Line several baking sheets with parchment paper. Cut the logs into 1⁄8-in.-thick slices and transfer to the prepared baking sheets, spacing them 1 in. apart. Bake until just set and golden around the edges, 8 to 10 minutes. Immediately transfer cookies to a wire rack to cool completely.

RED AND BLACK CHECKERBOARD COOKIES

Steps:

• 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. Add 1 1/2 cups flour and beat on low until incorporated.
• Divide the dough in half. (This recipe relies on precision, so use a scale if you have one.)
• Return half of the dough to the bowl and add about 8 drops food coloring and the remaining 2 tablespoons flour. Beat until thoroughly incorporated. Add more food coloring until the dough is a true, bright red, beating well to fully distribute the color. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
• Put the remaining dough in the bowl and add the cocoa powder. Beat until evenly distributed. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
• Use a ruler to draw a 7-inch square on 2 pieces of parchment. Invert one piece of parchment and put one piece of dough in the square. Cover with another, unmarked parchment and pat and roll the dough to the dimensions of the square, making sure it is an even thickness. Trim the edges of the square if necessary. Carefully transfer the dough on the parchment to the refrigerator and chill until firm.
• Meanwhile, repeat with the other piece of dough and chill.
• Take out one square of dough and use a ruler to carefully cut it into 9 3/4-inch-thick strips (there may be extra dough). Carefully return the dough to the refrigerator until firm and repeat with the other square of dough. Refrigerate until firm.
• Lay out a clean piece of parchment paper. Carefully arrange three strips of dough directly next to each other on the parchment, alternating colors (i.e. red, black, red). Top each strip with a strip of the opposite color to make a second layer. Continue to layer, again alternating colors, to make a cookie brick; it will be 3-by-6 inches. Use a ruler or the side of a bench scraper to straighten the edges of the brick. Wrap the brick in the parchment paper, gently turning and pressing against the work surface to flatten out all the sides. Refrigerate until firm, about 30 minutes.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Slice the brick crosswise into 1/4-inch-thick cookies, arranging them about 1/2 inch apart on the prepared baking sheets.
• Bake the cookies, switching the positions of the baking sheets halfway through, until slightly puffed and just set, 12 to 13 minutes.
• Cool on the pans 5 minutes, then transfer to a rack to cool completely.

CHECKERBOARD COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

PINWHEELS AND CHECKERBOARDS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

CHECKERBOARD BLACK AND WHITE COOKIES

Steps:

• Combine flour and baking soda. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually beat in flour mixture. Remove half the dough; place in medium bowl. Add toffee bits; mix well. Set aside. Add melted chocolate to remaining dough; mix well. Divide each dough into 2 equal pieces. (You should have 2 white and 2 chocolate pieces.)
• Roll 1 dough piece into 6-inch log on lightly floured surface; wrap tightly in plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.
• Cut 1 white dough log lengthwise in half, then cut each piece lengthwise in half again. (You should have 4 pieces of white dough.) Repeat with 1 log of chocolate dough. Place 1 each white and chocolate dough piece, with short ends together, on work surface. Cover chocolate strip with remaining white strip, then cover white strip (on bottom) with remaining chocolate strip. Gently press strips together to form log. Wrap tightly in plastic wrap. Repeat with remaining dough pieces to form 3 more logs. Freeze 30 min. or until firm.
• Heat oven to 350ºF. Cut each log into 20 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 11 to 13 min. or until lightly browned. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

RED AND WHITE CHECKERBOARD COOKIES

Steps:

• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly.
• Beat the butter, granulated sugar and salt in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla, then mix in the melted white chocolate. Reduce the speed to low and mix in the flour in two batches until just combined.
• Remove half of the dough; beat the orange zest and food coloring into the remaining dough. Wrap the plain dough and red dough separately in plastic wrap, flatten each into a rectangle and chill until firm, at least 1 hour.
• Working on 2 separate sheets of floured parchment, roll out each piece of dough into a rough 5-by-10-inch rectangle (about 3/8 inch thick), then trim each piece to form a 4 1/2-by-9 1/2-inch rectangle. Using a sharp knife, cut each rectangle lengthwise into nine 1/2-inch-wide strips. (If the dough gets too soft, refrigerate until firm.)
• Lay 3 alternating color strips together (white-red-white). Using a wet finger, moisten the sides and tops so the strips adhere without gaps, pressing to seal. Top with 3 strips in the opposite pattern (red-white-red). Top with 3 more strips, repeating the first pattern. Repeat to build another log, starting with a red-white-red pattern. Wrap the logs and chill for 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 3 baking sheets with parchment. Unwrap the dough. Lightly brush the logs with water, then firmly press the sides in the sanding sugar. Using a sharp knife, trim the ends of the logs, then slice into 1/3- to 1/2-inch-thick cookies, about 24 per log.
• Arrange the cookies 1 1/2 inches apart on the baking sheets. Bake 2 of the pans (refrigerate the other), switching positions halfway through, until the cookies are just set but not browned, 12 to 15 minutes. Let cool 5 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet.

CHECKERBOARD COOKIES

Steps:

• Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour.
• Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden.

BLACK AND WHITE CHECKERBOARD COOKIES

Steps:

• in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy --
• beat in egg, stir in flour, 1/2 cup at a time.mix well.
• Divide dough in half, blend melted chocolate into other 1/2 of dough.
• wrap each in plastic wrap and chill for about 1 hour in the refrigerator.
• beat egg white with water and set aside.
• on lightly floured board, roll white dough into a rectangle 1/2" thick.cut into 9 strips -- 1/2" wide.
• repeat with chocolate dough --
• to make checkerboards -- place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors.
• press sides and top to make one smooth log --
• fold excess plastic wrap to seal.
• repeat and make second log --
• refrigerate overnight.
• preheat oven to 325* -- lightly grease sheet.
• remove one log at a time and cut into 1/4" slices.arrange on sheet 1" apart.
• bake 12 minutes.remove to rack to cool completely -- .