Please read and accept our website Terms and Privacy Policy to post a comment. If youre using a stand mixer or food processor, you can begin with cold butter, cut into cubes. I also wish I had reduced the salt a bit to adjust for my salted butter. Find many great new & used options and get the best deals for 2021 Prizm Greg Rousseau Checkerboard Prizm SSP #434 RC Rookie Buffalo Bills at the best online prices at eBay! Totally worth rolling out the dough twice and the cookies were delicious and beautiful anyway. Updated to say these were delicious but I definitely wasnt supposed to divide the two kinds of dough into two to start with, so ignore the word two in the first part of the instructions where you roll them out! His shaping instructions worked perfectly with the dough listed here. Thank you so much! These Checkerboard Cookies are so appealing with their black and white checkerboard design that gives you both a chocolate and a vanilla flavored cookie in one. Tender and just sweet enough, and very buttery. Id love to make it for my gluten free friends. Directions. Does anyone have thoughts on a workaround for this? I can recheck the measurements when I make them next. The dough is simple and the step by step process is very straightforward and actually fun to do. Stick that very close to the edge where you are starting to roll. Please be smarter than me and pay attention and follow the directions carefully, using a ruler! Will try! Add the egg yolk and vanilla and beat on low speed until blended. there are many links to this online? I would also wonder if the dough was mixed enough when first made, or if too much flour was added. Place 3 strips of dough on plastic, alternating white and chocolate strips. Set aside; youll be using them when you assemble the cookies. Refrigerate 2 hours or until firm. Remove baking sheet from oven, and let cookies cool 2 minutes. YouTube To form the checkerboard pattern you lay 3 strips of dough in alternating flavors onto a cutting board. Transfer dough to a lightly floured service. 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. These were so much easier than I expected. . After reading through the comments I was obsessing about reserving the 1/4cp. (I still hear about the time I dated to make potato chip cookies), (Insert lame wanna-be amateur internet trash talk here.). Slice each log into 1/4-inch-thick slices; place on baking sheet. Maybe its because this was my first time making something this complicated (I normally bake much easier cookies, no slicing, thrice freezing etc). Ooh, is that why my sanding sugar melted? google_ad_slot = "0219516597"; Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan. Sugar - granulated sugar Brown Sugar - light brown sugar Baking Powder Egg - one large egg at room temperature. To make the chocolate dough: Use the same mixing bowl you used for the vanilla dough; theres no need to clean the bowl first. Flavor: Checkerboard cookies are typically vanilla and chocolate, but the addition of peppermint extract gives them a festive flavor. Stormy here today and I would rather not leave the house if not necessary, TY! Mixing red with blue to get lavender did not work (gray). I made this this weekend and was pleasantly surprised how quickly and easily the dough came together in the food processor. hye vera! I have put four slabs in the freezer and now Im realising it says to put both slabs in the freezer. I did half with a more coarse sugar trim and half with more fine sugar and the latter def came out better- adhered easier, more color saturation. Also have to agree with Sara who just posted, please stop posting wonderful recipes that I need to make asap! LinkedIn. 2 tbsp cocoa powder. Is the checkerboard log supposed to be 1 inch square in cross section? Your email address will not be published. Although Maida Heatter did not weigh the two doughs (she divided it in cups,) it is an important step to have the chocolate and vanilla come out evenly. Divide the dough in half. Thank you for sharing this kind of stuff. forming two approximately 210-inch rectangles) and stack the halves, forming one long, striped slab. Your email address will not be published. 10 years ago: Dijon-Braised Brussels Sprouts and Nutmeg-Maple Butter Cookies i made them last week.. theyre really delicious. Thank you and Happy New Year! Cool on the baking sheet on a rack for 15 minutes. Remove the cookies from the oven, and transfer them to a rack to cool. Turn dough out onto a clean work surface; it will be loose and crumbly. I did for the first batch and they started to burn. (Btw, since you can measure the length of the serving dish in the top photo, you can probably estimate the dimension of the baked cookie.). Do you think it would be possible to take a rolled cookie recipe (say, for example, your pretzel linzers from SK Every Day) and icebox it instead of rolling and cutting? I started with three drops per about 1/3 cup sugar. Please click to enlarge. Store the checkerboard cookies, well wrapped, at room temperature for several days; freeze for longer storage. 7 years ago: Crispy Sweet Potato Roast and Cranberry Pie with Thick Pecan Crumble and Twice-Baked Potatoes with Kale ), Three Cheese Polenta Tart with Cherry Tomatoes and Basil, Raw Sun-Dried Tomato Zucchini and Olive Bread, Chocolate Chia Pudding with Orange Flavoured Prunes, Cinnamon Brownie and Dulce de Leche Ice Cream Sandwiches, Lemon Cupcakes with Raspberry Cream Cheese Frosting, Chicken Liver Pt with Red Wine-Poached Figs and Caramelized Spicy Walnuts, 1 lb (2 cups or 4 sticks) unsalted butter, at room temperature. I imagined checkerboard cookies would be a hideous amount of work for something that looked cute but probably didnt taste like much, the dark portions chocolate in color, not flavor. Fantastic shortbread cookies. I love the pattern that really pops on your plate. Oh, Thank you so so much!! This would be the case if the doughs were rolled out to 1/4 inch thickness. I had found a similar refrigerator log cookie recipe w/ marbled chocolate-mint and vanilla. Interesting. I know sabls can be tricky; is it a fools errand to attempt making them without any special equipment? But then it would have been crumbly at before going into the freezer, too. Yet it always surprises me how people react when I offer them the cookies (or maybe they are just easily impressed here :) Kids simply go crazy over them. Top the 3 strips with 3 more alternating flavors. It was a confidence booster, an unmitigated success, and a joy to behold. I do not bake cookies, but I made these over the weekend and they are so fun. Next time I think Ill just use salted butter and Ill skip the salt step. Your email address will not be published. I was a little surprised at how small they turned out, although if I had bothered to do the math I would have known. I used to own a bakery and we did it all the time. These cookies, as Deb outlines, do require several bouts in the freezer, and some careful measuring and slicing. Brilliant to have it in your recipe. Wrap each spiral in parchment, pressing the dough into a firm log. Checkerboard Cookies Servings: 24 to 36 Prep Time: 1 hr 20 mins Cook Time: 10 mins Total Time: 1 hr 30 mins These fun checkerboard cookies are easier to make than they look! Disappointing (as I value my time). You saved my cookies, which are delicious and so darn cute. How do you make checkerboard cookies? Holy crumble! thnx 4 the recipe! Theyre really surprisingly flavourful for something so pretty. Theyll warm up in 5-10 at room temperature, and even if they crack as they land on the next layer, theyre still in the right place as they adhere. At first glance, it looked like it was going to be complicated; but it wasnt. Ive got an old recycled tin from TJ. A couple quick trips to the freezer firms up the dough, and from there you stack and slice to make the cutest checkerboards Ive ever or tasted with no sweat or stress. You mean you didnt give them your potato chip treatment? Thanks in advance. Beat until mixture is combined, scraping sides of bowl occasionally. Accidentally added a little too much flour (because I grabbed the wrong measuring cup) but these still came out great. They just looked much tinier than I was expecting. Perfect timing too as I had already planned to bake cookies that day. I havent thought of those in so long, but the strong flavor stays with me! Unwrap the trimmings, lightly flour a work surface, and gently knead the trimmings together just until they form a marbled pattern. Place 1-inch apart on ungreased baking sheets. Ive never made checkerboard cookies, so my family oohed and aaaahed over them. I made them with a scale and yet somehow my measurements were off when I went to half the dough. Divide the chocolate and vanilla dough in half. Freeze airtight for up to 30 days, Keywords: cookies and cups, checkerboard cookies, cookie recipe, cookies, christmas cookies, butter cookies, vanilla cookies, chocolate cookies, easy christmas cookies recipe, Tag @cookiesandcups on Instagram and hashtag it #cookiesandcups, Your email address will not be published. Facebook These cookies turned out beautifully! 100 g (1/2 cup) granulated sugar. Not overly sweet, theyre perfect with your morning cup of coffee! (If it's helpful, see this parchment paper rounds for cakes video & post.) I did have some beautiful ones though, and all were delicious, including the ones I had to marble. Refrigerate the dough for 30 minutes. Preheat oven to 350F (177C). Wrap tightly in plastic wrap, preserving the shape, and chill in the refrigerator for 30 minutes. Remove waxed paper. Where relevant, we recommend using your own nutrition calculations. Ive made these 2 times within 2 weeks because me and everyone else who tastes them loves them! Store cookies in an airtight container up to 2 days. Just finished my first batch and on to second. Before proceeding, take one portion of the chocolate and one portion of the vanilla dough and let them sit on the counter for about 15-20 minutes to soften slightly. I was shocked, and then hooked and couldnt stop, using the same doughs for spirals and marbled cookies and while its clear the checkerboards are the stars, Ill include directions for all three below should you wish to cancel your entire cookie agenda just to commit to these dazzlers. Delivered Straight to Your Inbox, For Free! They should be called the Mackenzie Childs cookie (a local artist near me)! Sliced it into strips and stacked it, instead, for checkerboards, then, squished the scraps into a cylinder for marbled slice and bakes. Have you ever tried coloring sanding sugar? I love this feature because it takes the guess work out of making sure it fits the pan! The joy is in the doing. I like a more refined, small cookie. These extra cute cookies are easy to make and you get to enjoy a chocolate and vanilla cookie in one! Stack the long pieces into checkerboard patterns. A solid percentage of cocoa in the chocolate half ensured a rich flavor. Repeat with the remaining dough. They are probably the fussiest / hardest recipe Ive made in a long time. Mine almost looked exactly like your pictures. The best would be to leave the formed cookie log in the refrigerator overnight. Im Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. I followed the recipe exactly and these were really salty. Apologies for any confusion. Should I not have rolled each half of the dough into two rectangles? But seriously, Id love a video of these beauties being made, and since I know youre a busy mom too, can you help me keep the dough simple? They will last in the freezer for. It should be roll each(dough ball) into a rectangle. To spiral the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. With a sharp knife, cut the dough into 3/8" by 6" strips; you should have 8 strips. Shape the dough into an even cylinder, wrap in plastic, and refrigerate. Question: Would these be OK without the sugar on the edges? Pinwheels were my favorites! Slice each log into 1/4-inch-thick slices; place cookies on baking sheets. As a result, I have about 80 1 x 1 elfin cookies. Slice dough into 1/8-inch pieces and place on ungreased cookie sheet. Beat in egg yolk and vanilla until blended. 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. Pulse until the dough comes together. Shape the dough into a rough square and wrap it loosely in plastic wrap. I made these yesterday for a cookie exchange and they were a huge hit! Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. I could hardly wait to make these cookies. But overall these were so cute and tasty, and will definitely become a Christmas tradition. I salvaged the dough as messed up cookies. I never use an egg white or water to adhere the strips one to another. Or do they need the extra sweetness? Thats the great thing about this time of year, you can bake all those treats youve been meaning to test out and become everyones all time favorite. 5). Everyone loved them! Why Do You Use Parchment Paper When You Bake Cookies? Square the corners. This sort of cookies is a good choice for a holiday gift. Wrap, smooth, and refrigerate the dough until its thoroughly chilled. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. And they do look like stunners. 14 years ago: Rugelach Pinwheels Cool on cooling rack and store in airtight container. Hi Flo! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. These look great! Press the layers gently, to adhere them, and return this to the freezer for another 10 to 15 minutes, or until its very firm but not fully frozen. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar. , Apologies the two does not belong there. I miss pinwheels. Refrigerate 30 minutes. This dough might be a touch more crumbly than the one shown, but if kept softer, it might still work. Then I again flipped to the parchment bottom and measured & marked the 1/4 increments on both short ends and cut the strips. Would love to try this with peanut butter cookie dough! The sabl, a well-known French butter cookie, is transformed into striking individual vanilla and chocolate checkerboards using a surprisingly easy rolling and stacking technique. I agree- I should have done the math and wouldnt have been so surprised!! First, they are delish! To form the checkerboard pattern you lay 3 strips of dough in alternating flavors onto a cutting board. Place the slices about 2 inches apart on the prepared baking sheets. 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. To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. Transfer cookies to a wire rack to cool completely. Or is this just a perfect recipe and why mess with it? Scrape out the mixing bowl or food processor and scoop out this vanilla dough, setting it aside. Add butter pieces and pulse until dough resembles small crumbles. Thank you! Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Im glad you figured it out and hope they were a hit. The Origin of the Cookie The first cookies are thought to be test cakes bakers used to test the oven temperature. Sift together the flour, baking powder, and salt. Do you think you could cut like 1/2 slices instead of 1/4? Turned out great! Some of my checkerboards are a little wonky so were eating those first. Not hard! Bake until done, 10 to 12 minutes. google_ad_width = 300; Something closer to 20-25 minutes works for me, to get the cookies firm to the touch on top and slightly browned underneath. baking, checkerboard cookies, chocolate, dessert, ice-books cookies, recipe, vanilla. These look beautiful Deb! . Spontaneously added this to my holiday cookie list and they came out perfectly and so so tastey. i bought the wrong one last night. Delivered Straight to Your Inbox, For FREE. I probably need a little more patience the next time. https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies. Then transfer the cookies to the rack and cool completely. lol). I fell in love with them and have been making them for over 40 years. Add the vanilla extract and egg yolk. I intended to spiral mine, but the dough chilled too firmly to roll up. Can I bake these a few days in advance and store in the freezer? First published December 10, 2021 on smittenkitchen.com |, Endive Salad with Toasted Breadcrumbs and Walnuts, Cauliflower-Feta Fritters with Pomegranate, https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies, https://www.evilmadscientist.com/2008/sierpinski-cookies/, a core recipe here with many suggested flavor tweaks, 1 3/4 cups (230 grams) all-purpose flour, divided, 1/2 teaspoon (3 grams) fine sea or table salt, 1 cup (8 ounces or 225 grams) unsalted butter, see Note, 1/4 cup (20 grams) unsweetened cocoa powder, any variety. Ingredients. They are soooo cute & festive (red & green sugar coating). I was considering making checker-board cookies and now youve provided the impetus encouragement and a recipe I know will be good! Line a baking sheet with a Silpat baking mat or parchment paper. Considered icing the cookies (to salvage), but ended up just throwing them out! Preheat oven to 350 degrees F (176 C). This made it easy to make them ahead of time and easily pull them out, let them warm up for a few minutes, roll in sanding sugar & then slice with a sharp knife and bake. it doesnt mention anything either its salted or unsalted butter. Are you the Flo Miller who used to live in Montpelier?! Just made these for my Christmas gifts. Plus, I have a core recipe here with many suggested flavor tweaks. Hi Deb, I love your recipes! OK so these are pretty amazing once you figure out the process. I will try your dough recipe nextuntil now Ive relied on a Cooks Illustrated recipe. Bake the cookies, in batches, for about 12 minutes until firm and golden brown on the bottom. Sorry to yuck yo it yum but you asked . The best cookies are the freshly baked ones! Place dough on a baking sheet and cover with cling wrap. Deb, this looks like such a fun recipe, I cant wait to try it out! With mixer on low speed, gradually add flour, scraping down sides of bowl. Anyone else out there do that? Privacy Policy. Theyre not a sugary cookie so they dont brown too quickly, you can afford to bake them out fully. The logs are 1-inch across or the strips were? They taste delicious, they just look funny. Chill in freezer for 15 minutes, until solid but not frozen hard. Oh dear. Would the proportions be okay? I had the same idea and ended up with a sticky, melted mess because the candy canes melted easily luckily I only did half of them in candy canes and left the rest plain. Be sure to store these in an airtight container at room temperature and your cookies will last for, These checkerboard cookies are perfect for freezing! Just made these in Canada! Slice the chilled dough and bake. Instructions To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. Place each dough half between two pieces of parchment paper and roll each into (approximately) 4 to 510-inch (10 to 1325-cm) rectangles that are 1/4-inch (6mm) thick. You might want to check out the comment guidelines before chiming in. Lightly brush one strip with some of the egg white, then place a second strip on top with the colors alternating. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Put sugar in a small plastic bag, add a few drops of food coloring and knead and toss and it comes out perfectly. I love liver and onions an Eastern European treat! Transfer to a wire rack to cool completely. Peppermint? 1 year ago: Brussels Sprout and Bacon Frittata Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips. The best part of whipping together these cookies is how impressed everyone will be by them once they lay their eyes on them! The recipe below makes an enormous amount of cookies. Mine are a bit wonky but still cute. I might try this weekend w/ your cookie base :). Bake until done, 10 to 12 minutes. 1 ounce (square) bittersweet chocolate, chopped; 2 1/2 cups all purpose flour; 3/4 tsp. Join master baker Jeffrey Hamelman as he demonstrates how to make Checkerboard Sabls from start to finish. There are also some fun variations of chocolate and vanilla cookies in a book called Wacky Cakes and Kooky Cookies by Gerhard Jenne. 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. Preheat the oven to 350F and line two baking sheets with parchment or reusable liner. Repeat the process with the other dough. And neither should you! Beautiful, delicious, and an easy to work with dough. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (adsbygoogle = window.adsbygoogle || []).push({});