A huge disappointment. (I still hear about the time I dated to make potato chip cookies), (Insert lame wanna-be amateur internet trash talk here.). But I am confused if these cookies would still taste good if I use gluten-free flour? Set aside. Just finished my first batch and on to second. Stick that very close to the edge where you are starting to roll. If so, would I just increase the time? Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips. Only roll out each type of dough once! I wasnt as pleased with the texture when I tried the Zebra shortbreads, so I think this will be better. I made them with a scale and yet somehow my measurements were off when I went to half the dough. Would gluten free flour work with this recipe? As a good grandma I keep numerous colors of sugar and sprinkles on hand for decorating numerous foods like whipped cream in ice cream cones. Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations! Instructions To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. Place on the prepared baking sheet leaving about 1 inch all way around them. With a sharp knife, cut the dough into 3/8" by 6" strips; you should have 8 strips. Pinterest Im so happy I could cry. Stormy here today and I would rather not leave the house if not necessary, TY! Will work on getting my squares more precise. 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. Only note Id add to an otherwise beautifully written recipe. Do ahead: Baked, cooled cookies keep for 3 weeks in a tin at room temperature. Thanksgiving is over, which means that I'm officially allowed to listen to Christmas music in the household. The two. I am follow your recipe for a long time and your recipe is very knowledgement for me. I definitely agree with Flos comment that this direction seems incorrect: Place each dough half between two pieces of parchment paper and roll each into two (approximately) 4 to 510-inch (10 to 1325-cm) rectangles that are 1/4-inch (6mm) thick. It should not be roll EACH into two rectangles. Do you think you could cut like 1/2 slices instead of 1/4? These are delicious, but a bit tricky; my logs ended up shaped more like a pork tenderloin than a log (I did the marbled version cause that seemed more doable for my skill level than the checkerboard). Slice the chilled dough and bake. Its essentially a slice and bake cookie recipe that is pretty foolproof if you follow my steps. Vanilla Extract - always use pure vanilla extract for the best flavor in baking recipes. Unwrap first checkerboarded log. Line a baking sheet with a Silpat baking mat or parchment paper. You sure can! Before You Begin! Post was not sent - check your email addresses! Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Squeeze the logs together, careful to keep the square shape, but making sure the logs hold together. If youre using a stand mixer or food processor, you can begin with cold butter, cut into cubes. Thats totally fine! Repeat with an additional two strips in the same alternating fashion to make a square-edged log. Place dough on a baking sheet and cover with cling wrap. They look great, and the slices near the ends are modern art style checkerboard :) They have fantastic flavor! His delightful decorating is easy and casual, which suits me perfectly. Read through again, I used the food processor directions for my mixer. Wrap in the parchment and/or plastic and refrigerate well. Some of my checkerboards are a little wonky so were eating those first. I already started baking for Christmas and I must say my freezer is half full of cookies. If youre doing it between two parchment sheets, you can just lift off the top one, cut away any chunk thats extending outside the rectangle you want to use, and drop it into the area where your rectangle isnt filling out. You might want to check out the comment guidelines before chiming in. Place the pieces on the prepared baking sheet. Return to the freezer for one last 10-minute stint, until solid to the touch. I was thinking of you just recently and wondering if you were still in the same place. Theyre really surprisingly flavourful for something so pretty. Love Mackenzie Childs things but they are on the spendy side! Hope you can figure it out for the next round!! Hi! 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. Stack the long pieces into checkerboard patterns. Im excited to make these cookies! So heres my recipe which I shared with you about 6 years ago with updated photos and content. I froze them as checkerboard logs wrapped in wax paper. Butting in here to say how much I love this exchange! These cookies, as Deb outlines, do require several bouts in the freezer, and some careful measuring and slicing. Of course, I dont have colored sanding sugar now, but I now where I can get some. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. After rolling & cooling, I flipped the parchment-dough slab over and measured & marked the 2 cut (divide in half lengthwise). I used to carefully nibble and rotate. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Gently press the two strips together. Thank you, this version is much easier than the one I used to use..now I want to make them ! Next time I think Ill just use salted butter and Ill skip the salt step. 200 g (7/8 cup) butter, room temperature. Like I said, the process is easy, very easy to understand. They join my other sugar cookie recipes, including 3-ingredient sugar cookies, cut out sugar cookies, chocolate sugar cookies, and brown sugar cookies. Remove the cookies from the oven, and transfer them to a rack to cool. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Flavor: Checkerboard cookies are typically vanilla and chocolate, but the addition of peppermint extract gives them a festive flavor. Makes about 50 cookies. Hi. I added pink sprinkles on the edges of the log before slicing and they look so pretty. Neha!!! To assemble the cookies: Roll each of the doughs into a rough 6" square about 1/2" thick. These cookies look nice & lovely. Once baked, its more about packing them so no air gets in. Then transfer the cookies to the rack and cool completely. Brilliant to have it in your recipe. This would be so good at a chess/checkers game party! I am using my phone (iphone7) and cannot find the print/email links. . Delivered Straight to Your Inbox, For Free! Sprinkle cocoa powder over one of the halves. 9 years ago: Cauliflower-Feta Fritters with Pomegranate These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available. Going to make them again, in fact. 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? Refrigerate 2 hours or until firm. Im making these now because they are beautiful and quick, but accidentally put all the flour in at once. This looks Nice and Delicious. Brush tops and in between the strips with egg wash. Gently press strips together. The gridline is also fantastic because it makes it visually easy to spacing cookies out evenly for better results. You will have 18 strips total. Thanks, Deb! First prepare the white dough by adding the soft butter to a mixing bowl together with the sugar and amount of one scrambled egg and vanilla essence. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. It is useful to many. Ask me how I know! The kids especially were wildly impressed and so excited when they saw the checkerboard patterns. 300 g (2 1/3 cup) flour. Wowza you are correct, Flo. Reserve and refrigerate egg white for assembling checkerboard logs. 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. The dough can be made a day or 2 in advance and refrigerated, or frozen for several weeks. Or is this just a perfect recipe and why mess with it? I am so excited to share todays cookie recipe with you! Do you think the dough could be made and frozen ahead of baking (similarly to the world peace cookies)? The adults were big fans too and a few commented that this was the first checkerboard cookie recipe theyd had that didnt taste like cardboard. Once mixture is thoroughly combined, add egg yolk (save the egg white for later) and vanilla and beat until combined. Beat with an electric mixer on medium speed until combined. I was so happy to see this. These were so much easier than I expected. Fresh Sourdough Starter and Glass Sourdough Crock Set, 10 1/2 tablespoons (149g) unsalted butter, cold. Arrange on the lined baking sheets. Roll the finished log from side to side to form sharp corners. Beat in egg yolk and vanilla until blended. Obviously I HAD to do a tester batch which tasted amazing but the checkerboard only worked out OK. My second batch was beautiful and will match perfectly with Debs Irish Cream recipe that I will be giving to my extended family. This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites. Bake 10 minutes. Put sugar in a small plastic bag, add a few drops of food coloring and knead and toss and it comes out perfectly. A tad fussy but so adorable! I was a little surprised at how small they turned out, although if I had bothered to do the math I would have known. Just made these in Canada! I used to own a bakery and we did it all the time. /* MRec, 2/19/09 */ Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips. (If so this is Neha here who used to work with you! Cover a large baking sheet with parchment or a silicone mat. Undignified but worth it. Get 5 Baking Secrets That Will Change Your Life! Well, they do look good. Make the dough for the cookiesjust one dough for both flavors! With mixer on low speed, gradually add flour, scraping down sides of bowl. This helps our business thrive & continue providing free recipes. 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. My question: the recipe doesnt make enough cookies(!) 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. :) ). Pretty much everything I look for in a cookie. Very excited to make these! Turn the mixer to low and add in the flour, mixing until just combined. I took an online baking class with Christina Tosi and she converted me on the small measurements haha. Fantastic shortbread cookies. You can give these away as little gifts or just feast on them with some milk in front of a fire, either way youll be happy! Also used turbinado sugar instead of colored sugar, it worked well but I think I prefer the ones that didnt get the sugar coating. Pinwheels were my favorites! Repeat with second log, creating more cookies. Theyre tiny and adorable! These cookies turned out beautifully! I was glad I made these on a lazy Saturday when I had lots of time and an empty kitchen on my hands. Update: I sketched a little diagram explaining the process of assembling the cookies. These cookies look adorable and fun to make. Some better than others. Bake at 350 for 12 minutes. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. These extra cute cookies are easy to make and you get to enjoy a chocolate and vanilla cookie in one! Delicious. Sorry to yuck yo it yum but you asked . (I also cannot stop watching candy cane videos on TikTok so the stretching component delights me.) I made them a few times before and everyone is always so impressed with them and wants to know how theyre made. On parchment paper (preferred) or a lightly floured surface, using a floured rolling pin, roll one portion of the vanilla and one portion of the chocolate dough (separately, of course) into -inch thick rectangles, with the sides about 12 x 5 inches long. Directions. Do not skip the second chilling step (i.e., after youve compiled the vanilla and chocolate pieces). Im glad you figured it out and hope they were a hit. Id say 99% but its actually higher, which is an astounding number for the web. :), I made these this afternoon and wow are they delicious! In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Wrap each spiral in parchment, pressing the dough into a firm log. 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? Then you end up with the two slabs called for in the next step, rather than four as it currently instructs. Thank you! They are delicious! Free shipping for many products! May I check with you on the final size of your baked cookie with 9 strips? Wrap, place in the fridge. One question, mine cracked a lot while baking but your pictures dont have any cracks, any ideas why? When ready to continue, on the parchment paper roll the remaining chocolate (or vanilla) dough into a rectangle about 1/3-inch thick and measuring 12 x 6 inches. Roll the final piece of dough on plastic and en-robe the stacked dough. With a sharp, thin knife carefully cut the cookies about 1/4" thick. Mine almost looked exactly like your pictures. Sugar - granulated sugar Brown Sugar - light brown sugar Baking Powder Egg - one large egg at room temperature. Cover work surface with plastic wrap. They are soooo cute & festive (red & green sugar coating). Be sure to store these in an airtight container at room temperature and your cookies will last for 2 3 weeks! Bake! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (adsbygoogle = window.adsbygoogle || []).push({});