Checkerboard Swirl Shortbread Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHECKERBOARD COOKIES



Checkerboard Cookies image

These extra cute cookies are easy to make and you get to enjoy a chocolate and vanilla cookie in one!

Provided by Shelly

Categories     Cookies

Number Of Ingredients 8

1 cup butter, room temperature
1 cup granulated sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3 cups all purpose flour
1/3 cup unsweetened cocoa powder

Steps:

  • In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.
  • Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour, mixing until just combined.
  • Divide the dough in half, removing half from the mixing bowl.
  • Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.
  • Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.
  • Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.
  • Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.
  • Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.
  • Refrigerate again for at least 30 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.
  • Remove the dough from the refrigerator and slice into 1/4- inch pieces.
  • Place the pieces on the prepared baking sheet.
  • Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 167 calories, Sugar 8.4 g, Sodium 56.6 mg, Fat 8.4 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 21.3 g, Fiber 0.8 g, Protein 2.4 g, Cholesterol 35.8 mg

CHECKERBOARD COOKIES



Checkerboard Cookies image

Though they look complicated, these tender cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
1/4 teaspoon salt
2 1/2 cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg

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.

HOLIDAY SWIRL SHORTBREAD COOKIES



Holiday Swirl Shortbread Cookies image

Get ahead of the holidays with this make-ahead recipe that's easy enough for a novice baker! It all starts with the tried-and-true shortbread formula: sugar, butter and flour. These three basic ingredients-plus a dash of vanilla-are all that's needed to make a dough that bakes up into almost inexplicably buttery and tender cookies, so they've got substance, as well as style. Their swirled look is the result of a little bit of food color and Betty's clever technique. Dough gets divided into three parts, dyed and recombined. A little bit of gentle kneading is all it takes to add the holly-jolly swirled effect!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 24

Number Of Ingredients 7

1 cup butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon Betty Crocker™ green gel food color
1/2 teaspoon Betty Crocker™ red gel food color
2 tablespoons coarse sparkling white sugar

Steps:

  • In large bowl, beat softened butter, 1/2 cup granulated sugar and the vanilla with spoon until well mixed. Stir in flour until blended. Knead 5 to 10 times or until dough is smooth.
  • Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. To one bowl, add green food color; stir or knead to mix color thoroughly into dough. Repeat with red food color and second piece of dough.
  • Cut each of the 3 doughs in half. Take one half of each of the doughs, and press together into a ball. Gently knead to mix colors (don't overwork dough or it will lose marbling). Shape into a roll, 6 inches long by 1 1/2 inches in diameter. Spread 1 tablespoon sparkling sugar on plastic wrap; roll log to cover. Wrap dough log tightly with plastic wrap. Repeat forming, shaping and rolling with remaining dough pieces. Refrigerate about 1 hour 30 minutes or until firm.
  • Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
  • Bake 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 5 g, TransFat 0 g

PINWHEELS AND CHECKERBOARDS



Pinwheels and Checkerboards image

My mom used to make these cookies every Christmas, and I still love them. They are so colorful...and you can get two kinds of cookies from one dough! They're perfect for including in gift boxes.-Jill Heatwole, Pittsville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen pinwheel and 4 dozen checkerboard cookies.

Number Of Ingredients 11

1-1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Red and green gel food coloring
1 ounce unsweetened chocolate, melted and cooled

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.

Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 43mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

CHECKERBOARD COOKIES



Checkerboard Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield Approximately 4 dozen cookies

Number Of Ingredients 6

2 cups unsalted butter (1 pound)
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
5 cups unbleached allpurpose flour
1/2 cup cocoa

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.

CHECKERBOARD COOKIES



Checkerboard Cookies image

Time 1h15m

Yield Servings: 30 to 36 cookies

Number Of Ingredients 9

1 3/4 cups (230 grams) all-purpose flour, divided
1/2 teaspoon (3 grams) fine sea or table salt
1/3 cup (65 grams) granulated sugar
1/3 cup (40 grams) powdered sugar
1 cup (8 ounces or 225 grams) unsalted butter, see Note
1 teaspoon (5 grams) vanilla extract
1 large egg, separated
1/4 cup (20 grams) unsweetened cocoa powder, any variety
Colored sanding sugar, to finish

Steps:

  • Make dough in a food processor: Combine the sugars, salt, and 1 1/2 cups (195 grams) of the flour in the work bowl. Add cold, diced butter and mix or pulse until it disappears, then keep running the machine until it just begins to clump. Add egg yolk (save the egg white for later) and vanilla and pulse until combined, then keep running the machine until one large or a few smaller smooth masses form. Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl of your stand mixer and beat until creamy. If you began with cold butter in a stand mixer, this will take a couple minutes and require you to scrape down the bowl a few times. Once mixture is thoroughly combined, add egg yolk (save the egg white for later) and vanilla and beat until combined. Add 1 1/2 cups (195 grams) of the flour and beat until it disappears into a smooth dough. Both methods: Divide dough in half. [Each half will weigh 270 to 275 grams.] Leave one half in the mixing bowl or food processor. Add 1/4 cup (35 grams) remaining flour to it and pulse/mix until just combined. Scrape out the mixing bowl or food processor and scoop out this vanilla dough, setting it aside. Add the second half of the dough to the mixing bowl or food process and add the cocoa powder. Mix until evenly combined. This is now your chocolate dough. Heat oven: To 350°F (176°C) To checkerboard the doughs:Place each dough half between two pieces of parchment paper and roll each into (approximately) 4 to 5×10-inch (10 to 13×25-cm) rectangles that are 1/4-inch (6mm) thick. Slide both slabs of dough onto a cutting board or tray and freeze for 10 to 15 minutes, until firm like cold butter but not quite frozen solid.Remove the top piece of parchment from each slab (you can use these to line your baking sheet) and stack the chocolate and vanilla dough layers, pressing them gently together. Cut the slab in half the long way (i.e. forming two approximately 2×10-inch rectangles) and stack the halves, forming one long, striped slab. Press the layers gently, to adhere them, and return this to the freezer for another 10 to 15 minutes, or until it's very firm but not fully frozen.Remove this long slab from the freezer and, using your sharpest knife and steadiest hand, cut it the long way into eight 1/4-inch-wide slices. Arrange the first four into a checkerboarded log, flipping two of the slices over so the opposite flavor is on top. Repeat with second four into a second checkerboarded log. Wrap each in a piece of parchment paper and press it firmly into a long, squared-off log, adhering the layers. Return to the freezer for one last 10-minute stint, until solid to the touch. To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. Beat reserved egg white until just loosened. Gather your sanding sugar(s). Unwrap first checkerboarded log. Brush log with a thin coat of egg white and roll or sprinkle in sanding sugar. [Normal people choose one color per log. I cut each log into quarters and did each quarter in a different color.] Slice sugar-coated log into 1/4-inch-thick cookies, and arrange on prepared baking sheet with 1-inch space between them (they expand slightly). Repeat with second log, creating more cookies. Bake cookies: For 10 to 12 minutes, or until golden brown underneath. Let cookies rest on tray for 5 minutes, so they firm up a little, before transfer to a cooling rack to finish cooling and crisping up. Do ahead: Baked, cooled cookies keep for 3 weeks in a tin at room temperature. To spiral the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Chill in the freezer for just 5 to 10 minutes, until cold but not hard. Divide dough into two long, equal widths. With the vanilla dough underneath/forming the outer ring, roll each half of dough into a tight spiral. [I forgot and did the opposite, but always think it looks better with vanilla on the outside.] Wrap each spiral in parchment, pressing the dough into a firm log. Chill in freezer for 15 minutes, until solid but not frozen hard. Continue from "To finish cookies:" instructions above. To marble the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Cut into two stacked sections and squeeze each into a rough log, fold it over, and mash the log, kneading it once or twice. Press kneaded mounds together and form them back into a long log shape. Wrap tightly with parchment, pressing the dough into a firm log. Chill in freezer for 15 minutes, until solid but not frozen hard. Continue from "To finish cookies:" instructions above.

More about "checkerboard swirl shortbread cookies recipes"

CHECKERBOARD SABLéS RECIPE | KING ARTHUR BAKING
checkerboard-sabls-recipe-king-arthur-baking image
Web Mark the short edge of the dough at 3/8" intervals. With a sharp knife, cut the dough into 3/8" by 6" strips; you should have 8 strips. Lightly brush …
From kingarthurbaking.com
4.6/5 (13)
Total Time 4 hrs 2 mins
Servings 60
Calories 140 per serving


BEST BUTTER SHORTBREAD COOKIES - FIFTEEN SPATULAS
best-butter-shortbread-cookies-fifteen-spatulas image
Web Nov 16, 2022 1 cup confectioner’s sugar (4 ounces by weight) 1 teaspoon vanilla extract 2 cups all purpose flour (10 ounces by weight) 1 tbsp milk** Instructions Preheat the oven to 350 degrees F. Place the …
From fifteenspatulas.com


CHECKERBOARD COOKIES - FIFTEEN SPATULAS
checkerboard-cookies-fifteen-spatulas image
Web Dec 22, 2011 Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine. Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and …
From fifteenspatulas.com


HOW TO MAKE CHECKERBOARD AND SPIRAL SHORTBREAD COOKIES
how-to-make-checkerboard-and-spiral-shortbread-cookies image
Web Dec 6, 2022 How to Make Checkerboard and Spiral Shortbread Cookies Quick Easy Delicious Recipes 537 subscribers Subscribe 51 183 views 1 month ago #cookierecipes #holidaycookies #shortbreadcookies...
From youtube.com


ICEBOX COOKIE RECIPES - MARTHA STEWART
Web Nov 11, 2019 Choose from 27 favorite recipes, including including basic sugar cookies, chocolate wafers, orange-ginger rounds, and cranberry Noels. ... Holiday Shortbread …
From marthastewart.com


PEPPERMINT CHECKERBOARD COOKIES RECIPE - REAL SIMPLE
Web Nov 18, 2022 Directions Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 …
From realsimple.com


CHECKERBOARD COOKIES - BAKING SENSE®
Web Dec 9, 2021 Roll each piece of dough to 6” wide x 12” long rectangle. Lightly brush the chocolate dough with water. Place the vanilla dough on top of the chocolate dough and …
From baking-sense.com


WHIPPED SHORTBREAD COOKIES - SUGAR SPUN RUN
Web Nov 22, 2021 2 cups all-purpose flour, 2 Tablespoons cornstarch. Turn mixer speed to medium-low and gradually add flour, stirring until just combined. Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
From sugarspunrun.com


CHECKERBOARD SHORTBREAD COOKIES RECIPES ALL YOU NEED IS …
Web These versatile cookies may be baked plain, with any of the variations listed at the end of the recipe, or as a component of checkerboard cookies, the last recipe. Makes about …
From stevehacks.com


CHECKERBOARD & SWIRL SHORTBREAD COOKIES | RECIPE - PINTEREST
Web Dec 20, 2021 - These attractive Checkerboard Shortbread Cookies are easier to make than you might think! The leftover dough can be made into Chocolate and Vanilla Swirls. …
From pinterest.com


SLICE AND BAKE CHRISTMAS CHECKERBOARD COOKIES - MOM LOVES …
Web Nov 15, 2020 Instructions. In a large mixing bowl, beat the butter with an electric mixer on medium high speed for 30 seconds. Add the granulated sugar, brown sugar, and baking …
From momlovesbaking.com


VANILLA CHOCOLATE CHECKERBOARD COOKIES | BLUE FLAME KITCHEN
Web Jul 2, 2019 To prepare one checkerboard log, lay 1 chocolate strip on centre of a large piece of plastic wrap. Brush some reserved egg whites on both sides of chocolate strip. …
From atcoblueflamekitchen.com


BEST CHECKERBOARD COOKIE RECIPE - HOW TO MAKE CHECKERBOARD …
Web Sep 23, 2022 Step 1 In a large bowl, whisk flour, baking powder, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl using an …
From delish.com


CHECKERBOARD COOKIES RECIPE & VIDEO - JOYOFBAKING.COM
Web With a sharp knife cut the log into 1/4 inch (.75 cm) thick slices. Place on your prepared baking sheet spacing about 2 inches (5 cm) apart. Bake for about 8 minutes or until the …
From joyofbaking.com


ANNA OLSON'S BEST COOKIE RECIPES - FOOD NETWORK CANADA
Web Feb 10, 2022 Impress friends and family this holiday season by whipping up some of these beautiful Christmas cookies from baking expert Anna Olson. Find the perfect snickerdoodle recipe, learn how to bake spice-filled gingerbread cookies, classic whipped shortbread and the best sugar cookie icing, for the ultimate holiday cookie spread. ADVERTISEMENT.
From foodnetwork.ca


Related Search