Ive been making your recipes since 2007 and love them, thank you for all the inspiration over the years! Put sugar in a small plastic bag, add a few drops of food coloring and knead and toss and it comes out perfectly. I already started baking for Christmas and I must say my freezer is half full of cookies. Beautiful, delicious, and an easy to work with dough. Read through again, I used the food processor directions for my mixer. 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. The joy is in the doing. I did for the first batch and they started to burn. 6 years ago: Date Breakfast Squares, Parsley Pecorino Biscuits and Potato Kugel Repeat this one more time until you have a square with 9 strips (see photo below). For pinwheel cookies, divide red and green portions in half. I hope the stuff I buy at the grocery store is the same. Update: I sketched a little diagram explaining the process of assembling the cookies. If you dont use a lot of flour during the dough rolling its not necessary, everything stays together without any problem. It all ended great though- baked them as one big cookie vanilla bottom chocolate top, cut them while hot and after they cooled threw them in the freezer where they are to die for. It is useful to many. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. As a result, I have about 80 1 x 1 elfin cookies. ), 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. Good to know for the next time. there are many links to this online? Im hoping you post some more notes on this. Roll out each portion between waxed paper into a 9x6-in. I made these with my daughter and they were very delicious (chocolaty) and impressive. Your email address will not be published. These are on the bigger side. Slice the chilled dough and bake. . Ill make them again just to see if I can make them neater now that I know what Im doing. I link to this recipe as inspiring the styling; its not the cookie recipe I use. Deb, this looks like such a fun recipe, I cant wait to try it out! I made these yesterday for a cookie exchange and they were a huge hit! I was so confused and wondered if there was an issue with my oven temperature. You might think this is complicated, or time consuming, but I am here to tell you its neither! The recipe is so good. Bake until done, 10 to 12 minutes. Thank you! Hollandaise biscuits or checkerboard cookies are a. 3 Preheat oven to 350F. Place dough into the refrigerator to chill for at least 1 hour. You dont just craft recipes; you make us better versions of ourselves, and we thank you. Wrap each spiral in parchment, pressing the dough into a firm log. Wrap tightly in plastic wrap, preserving the shape, and chill in the refrigerator for 30 minutes. I couldnt bring myself to do the full checkerboards amidst a number of other cookie projects going on simultaneously, so I took inspiration from a Chris Morocco recipe and made zebra stripes, which was so easy and fast and packed a visual punch. I always bake my cookies on parchment paper lined baking sheets. /* MRec, 2/19/09 */ To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. Cool on cooling rack and store in airtight container. Make the dough the same way you made the vanilla dough, sifting the flour and cocoa together before adding. I cut each log into quarters and did each quarter in a different color.] 1 ounce (square) bittersweet chocolate, chopped; 2 1/2 cups all purpose flour; 3/4 tsp. Holy crumble! Okay, good to know! You CAN color sugar! So the cookie would still be pretty tiny after baking a little more than 1 inch perhaps. Ask me how I know! It were used about 20 . Sugar - granulated sugar Brown Sugar - light brown sugar Baking Powder Egg - one large egg at room temperature. These cookies, as Deb outlines, do require several bouts in the freezer, and some careful measuring and slicing. Shape the dough into a rough square and wrap it loosely in plastic wrap. Desperate for some guidance!! Knowing you, that would still knock it out of the ballpark and I would love it. Do you think the dough could be made and frozen ahead of baking (similarly to the world peace cookies)? Though they look complicated, these tender cookies are easy to make if you use a ruler. Put a small amount of food coloring in the center of one section. I started with three drops per about 1/3 cup sugar. They join my other sugar cookie recipes, including 3-ingredient sugar cookies, cut out sugar cookies, chocolate sugar cookies, and brown sugar cookies. But I really love Reynolds Kitchens Parchment Paper with Smart Grid and heres why: Heres a tip that I love and learned from my friends at Reynolds Kitchens: Measure out your amount of parchment paper and then tuck the flap of the box back inside the box, holding the piece in place. Just finished my first batch and on to second. I might try this weekend w/ your cookie base :). I wonder if you can make them with other colors or flavors for Christmas? I love liver and onions an Eastern European treat! It kinda dissolves, loses its color, and make the log sticky. Love Mackenzie Childs things but they are on the spendy side! Divide the chocolate and vanilla dough in half. Cant wait to make these, planning on adding peppermint extract and rolling in crushed candy canes. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar. A checkerboard(American English) or chequerboard(British English; see spelling differences) is a board of checkeredpattern on which checkers(also known as English draughts) is played. They will last in the freezer for 3 months, just thaw them on the counter overnight and enjoy! Wrap, place in the fridge. Remove the dough from the refrigerator and slice into 1/4- inch pieces. Add the egg yolk and vanilla and beat on low speed until blended. Bake for 9-10 minutes, or until set. Should I not have rolled each half of the dough into two rectangles? Im also wondering about adding peppermint to the dough! 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! Instructions To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. Directions. Some of my checkerboards are a little wonky so were eating those first. Refrigerate the dough for 30 minutes. =) i used buttercup (salted butter). Well, Like Flo in the comments, I also cut my dough in half. Brush tops and in between the strips with egg wash. Gently press strips together. 14 years ago: Rugelach Pinwheels Once your dough is chilled, slice each log into 9 equal strips. 8 years ago: Cauliflower with Brown Butter Crumbs, Parsley Leaf Potatoes and Sugared Pretzel Cookies They look far more complicated to make than they actually are. When it is a little warmer and dryer. Origin - This recipe was found on the internet somewhere and again tweaked a bit to suit the CBG's particular taste for all things yummy and checkered!. Add vanilla extract, lemon extract, and salt. Thank you! Also used turbinado sugar instead of colored sugar, it worked well but I think I prefer the ones that didnt get the sugar coating. You can either wrap them individually or place them together in an airtight container. I used my 1/4-inch thick pastry ruler to roll them out and then mark where the slices should be and yet somehow mine were more like 1.5-inch square going in, and a bit closer to 2-inch square (they expand just a little) coming out. I used my favorite cookie methods outlined in my Unfussy Sugar Cookies for ease: starting with cold butter and rolling out the dough right away with no floured counter to clean up. [Normal people choose one color per log. Thank you, this version is much easier than the one I used to use..now I want to make them ! I was a little surprised at how small they turned out, although if I had bothered to do the math I would have known. Stormy here today and I would rather not leave the house if not necessary, TY! Roll the final piece of dough on plastic and en-robe the stacked dough. They are so small!! Squeeze the logs together, careful to keep the square shape, but making sure the logs hold together. Hi Deb, I love your recipes! Wowza you are correct, Flo. Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Arbiter of all Baked Goods (husband) says they are cute and melt in his mouth, which is good, but I wish Id made little checkerboards. Sprinkle cocoa powder over one of the halves. Beat until mixture is combined, scraping sides of bowl occasionally. Chill in freezer for 15 minutes, until solid but not frozen hard. This will ensure you keep the cookies soft. Beat with an electric mixer on medium speed until combined. Continue from To finish cookies: instructions above. 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! Unwrap the trimmings, lightly flour a work surface, and gently knead the trimmings together just until they form a marbled pattern. Repeat with the rest of the dough and the second chilled checkerboard log to form another, opposite in colors, cookie log. Transfer dough to a lightly floured service. I think you are a gorgeous genius. Cover with plastic wrap or parchment paper and refrigerate until firm, at least for 2 hours. 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. Dont let them bake for too long, or the color contrast between the chocolate and vanilla dough will be lost. I might like to try it again and color the vanilla dough. 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