Checkerboard Cookies

Last week I got The Daily Cookie, a new book by the lady that does Cookie Madness. (If you don’t follow her blog, check it out!) It’s pretty fabulous – a holiday or story for every day of the year, and a cookie that fits that theme. What I like best, though, are the indexes in the back, that break the recipes up by batch size, pan size, simplicity, and a few other metrics. Super convenient! The one thing that book wasn’t prepared for, though, was my step-mother’s house, where I went to stay for several days right after receiving the book. The cabinets were pretty bleak (not even an empty box of baking soda), so I was flipping for a good long while before I found something I had the ingredients for. What I eventually settled on was a half batch of the checkerboard cookies (all there was flour for).

Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (ugh, halving that!)
  • 3/4 teaspoon salt
  • 2 2/3 cups all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 1 tablespoon whole or 2% milk

Line a baking sheet with parchment and set aside.

Cream the butter and powdered sugar using your stand mixer’s paddle attachment.

Beat in the vanilla, egg, and salt, then add the flour and beat on low until combined.

I couldn’t find the paddle attachment – you want it to avoid this giant ball up in the whisk.

Divide the dough in half, and set one half aside. Add the cocoa and milk to the other half and beat in on low, or knead in by hand until evenly colored. Pat both halves of the dough into 6 1/2″ squares on the lined sheet.

Yours should be about twice as wide/tall. Because I was only making a half batch, I needed one to be larger than the other to eventually get an odd number of pieces to press together, but you’ll want both colors to be the same size.

Cover with plastic wrap and refrigerate until firm, at least half an hour.

Using a sharp knife, cut each square into nine equal strips. Arrange three strips, alternating colors, next to each other. Stack a second layer, with the colors reversed, and a third layer, back to the original pattern.

Again, only making half, so fewer pieces.

Press together fairly firmly, so that all the internal edges appear to be meeting closely. Wrap in plastic, and refrigerate until very firm, at least 2 hours.

Preheat the oven to 375 degrees with a rack on the center shelf. Wonder what the dog is doing in the kitchen, as she totally knows better.

Cut the dough-log into 1/4″ slices and place about 1″ apart on ungreased cookie sheets. (I used parchment, so sue me.)

Bake one sheet at a time for 8-10 minutes, until set, then transfer to a wire rack to cool completely.

I thought these were fun looking, and really easy for something that looks a bit complicated. As soon as I post this, though, I’m off to try another recipe with the resources of a kitchen actually capable of sustaining human life. Yay cookies!

Checkerboard Cookies

From The Daily Cookie.

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 teaspoon salt
  • 2 2/3 cups all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 1 tablespoon whole or 2% milk

Line a baking sheet with parchment and set aside.

Cream the butter and powdered sugar using your stand mixer’s paddle attachment. Beat in the vanilla, egg, and salt, then add the flour and beat on low until combined. Divide the dough in half, and set one half aside. Add the cocoa and milk to the other half and beat in on low, or knead in by hand until evenly colored. Pat both halves of the dough into 6 1/2″ squares on the lined sheet. Cover with plastic wrap and refrigerate until firm, at least half an hour.

Using a sharp knife, cut each square into nine equal strips. Arrange three strips next to each other, alternating colors. Stack a second layer, with the colors reversed, and a third layer, back to the original pattern. Press together firmly, then wrap in plastic and refrigerate until very firm, at least 2 hours.

Preheat the oven to 375 degrees with a rack on the center shelf. Cut the dough-log into 1/4″ slices and place about 1″ apart on ungreased cookie sheets. Bake one sheet at a time for 8-10 minutes, until set, then transfer to a wire rack to cool completely.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Checkerboard Cookies

  1. Mary Kate= says:

    Your idea of “easy” and mine are a little different, I think — but then, I have no patience for the steps I generally forget to read like “refrigerate for 2 hours.” I always miss those!

    The cookies are very cool looking, though, and the flavor combo sounds really good. I need a stand mixer to play with.

  2. Pingback: No-Sharing Chocolate Chip Cookies | sparecake

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