CHECKERBOARD COOKIES
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
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
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
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.
RED AND BLACK CHECKERBOARD COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 3h15m
Yield 24 cookies
Number Of Ingredients 7
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
Provided by Food Network
Categories dessert
Time 1h30m
Yield Approximately 4 dozen cookies
Number Of Ingredients 6
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.
PINWHEELS AND CHECKERBOARDS
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
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
These cookies may look complicated, but they are quite easy. The dough can be made a day or 2 in advance and refrigerated, or frozen for several weeks.
Provided by Pat Duran @kitchenChatter
Categories Cookies
Number Of Ingredients 8
Steps:
- In a large bowl of mixer with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add extracts and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
- Turn dough out onto a 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 3 pieces. Add green gel into one piece, Knead until gel has been fully Incorporated. Repeat with red gel in another piece. Leaving third piece plain.
- Place each piece of the kneaded doughs between 2 sheets of plastic. Using a rolling pin, shape dough into three 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each piece into 3/4 inch strips.
- Whisk together the egg and 1 Tablespoon water. Cover work surface with plastic wrap. Place strips of dough on plastic alternating green, white and red. 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 and third log,reversing color patterns. Refrigerate 30 minutes or freeze 15 minutes.
- Preheat oven to 350^. Line a baking sheet with parchment. Slice each log into 1/4 inch thick slices; place on baking sheet. Bake until done, 10-12 minutes. Remove baking pan from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.
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