Checkerboard Cookies
Everybody loves these chocolate and vanilla shortbread cookies in a fun checkerboard design!
Servings: 2 dozen
Ingredients
- 3 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 c. unsalted butter at room temperature
- 1 c. granulated sugar
- 1 lg. egg lightly beaten
- 1 tsp. vanilla extract
- 2 1/4 tsp. instant espresso powder
- 2 oz. bittersweet chocolate melted
- 1 T. cocoa powder
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add egg and vanilla extract, beat until well combined.
- With the mixer on low, gradually add the flour mixture, scraping down sides of bowl, until combined. Remove half of the dough; set aside.
- Add espresso powder, melted chocolate and cocoa powder to the remaining dough, beat until well combined.
- Remove the chocolate 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. Wrap both chocolate and vanilla dough in plastic wrap, separately, place on a baking sheet and refrigerate for 1 hour.
- Cut each block into equal thirds lengthwise, then into thirds lengthwise again for checkering (a ruler comes in handy for this step).
- Place 3 strips of dough on a piece of plastic wrap, alternating white and chocolate strips. Gently press strips together. Repeat steps 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 parchment paper or a Silpat baking mat.
- Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.
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