Word Game And Checkers Cookies Recipes

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.

CHECKERBOARD COOKIES

Steps:

• Whisk to combine the flour, baking powder, and salt. Set aside.
• In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Review my creaming article if you have forgotten how to do this properly. Add the egg and vanilla, and mix until combined.
• Slowly add the flour mixture to the stand mixer bowl until combined.
• Remove half of the dough, wrap in plastic and put into the fridge.
• 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 wide, and 6 inches long. Do the same with the vanilla dough.
• Refrigerate both doughs on a sheet pan for 1 hour.
• Cut each block into desired size for checkering. I cut the block into thirds, then into thirds again (see blog photos).
• Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.
• Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.
• Bake for 10 minutes, then cool on a wire rack. Enjoy!

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.

FINNISH STAR COOKIES (JOULUTORTTU)

Steps:

• Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
• Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
• Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

WORD GAME AND CHECKERS COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs and vanilla; beat until thoroughly combined. Beat in 2 cups flour, baking powder, and salt.
• Divide dough in half; transfer one half to another bowl. To the remaining half in mixer bowl, add 1 cup flour and 1 teaspoon water; beat until combined. Transfer to a piece of plastic wrap. Return other dough half to mixer bowl; add cocoa powder and remaining 1/2 cup flour. Beat until combined. Transfer to another piece of plastic wrap. Flatten both halves into disks, and wrap well. Chill at least 30 minutes or overnight.
• Turn out plain dough onto a lightly floured surface; divide in half. Roll out one half about 1/8 inch thick. Using a paring knife or cookie cutter, cut dough into 1 1/2-inch squares; arrange on a parchment-lined baking sheet. Roll out other dough half; cut just enough additional squares to total 52. Place on another parchment-lined baking sheet; chill until firm, at least 20 minutes.
• Meanwhile, using a 1 1/4-inch cookie cutter, cut out rounds from remaining plain dough. Reroll scraps, if desired. Place on a parchment-lined baking sheet, about 3/4 inch apart; chill until firm.
• Remove chocolate dough from the refrigerator, and divide in half. On a lightly floured surface, roll out one half about 1/8 inch thick. Brush off excess flour with a dry pastry brush. Using 1-inch letter-shaped cookie cutters (dip in flour before each cut), cut out 2 of each letter (for a total of 52 letters), and using a thin spatula, transfer to a parchment-lined baking sheet. If dough stays in cutter, gently tap the side of the cutter against the counter or your hand to remove the letter.
• Using the same 1 1/4-inch cookie cutter, cut out additional rounds from remaining chocolate dough. Reroll scraps, if desired. Place on baking sheet with plain rounds; chill until firm.
• Preheat oven to 350 degrees. Remove squares and letters from refrigerator. Using a pastry brush or your fingertip, dampen the top of each square with water; center a letter on top of each square. Transfer to baking sheets, about 3/4 inch apart. Bake until just starting to brown, 9 to 10 minutes, rotating baking sheets halfway through cooking time. Transfer cookies to wire racks to cool completely.
• Remove rounds from refrigerator, and bake until just starting to brown and turn crisp, 9 to 10 minutes. Transfer cookies to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 5 days.