Black And White Checkerboard Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK AND WHITE CHECKERBOARD COOKIES



Black and White Checkerboard Cookies image

Black and white checkerboard cookies can be complicated to make. But not this pared-down version, which retains all the delicacy of the classic German holiday cookie. Even better: The dough can be frozen for up to two months.

Categories     holiday recipes     baked recipes     cookie recipes     Christmas recipes     Black and White Checkerboard Cookies     checkerboard cookies     Cookies

Time 4h

Yield 192

Number Of Ingredients 9

1/2 tsp. baking powder
1/4 tsp. kosher salt
2 1/2 c. plus 1 1/2 Tbsp all-purpose flour
1 c. unsalted butter
3/4 c. sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1/4 c. semisweet chocolate chips
1 large egg white

Steps:

  • In a medium bowl, whisk together the baking powder, salt and 2 1⁄2 cups of the flour.
  • Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy. Add the egg and vanilla, and beat to combine. With the mixer on low, gradually add the flour mixture, mixing just until incorporated.
  • Transfer half the dough (about 1 1⁄2 cups) to a bowl; set aside. Add the chocolate and remaining 1 1⁄2 Tbsp flour to remaining dough and mix to combine. Between 2 sheets of wax paper (you'll need 4 total), roll each portion of dough (chocolate and vanilla) into a 1⁄2-in.-thick, 11 x 4-in. rectangle. Refrigerate until firm, about 30 minutes.
  • Remove top sheets of wax paper from dough and brush top of vanilla rectangle with egg white. Place the chocolate rectangle on top; press gently to help it adhere. Cut 1⁄2-in.-thick strips of the dough. Working with 2 strips of dough at a time (a strip is comprised of the vanilla adhered to the chocolate, so you need 2 of those), brush the cut side of one with egg white and gently press it onto the other, alternating the vanilla and chocolate doughs to form a checkerboard-patterned log. Wrap in plastic wrap.
  • Heat oven to 350°F. Line several baking sheets with parchment paper. Cut the logs into 1⁄8-in.-thick slices and transfer to the prepared baking sheets, spacing them 1 in. apart. Bake until just set and golden around the edges, 8 to 10 minutes. Immediately transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 19 calories

BLACK AND WHITE CHECKERBOARD COOKIES



Black and White Checkerboard Cookies image

The Black and White Checkerboard Cookies recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 3h

Yield 30

Number Of Ingredients 7

300 grams Pastry flour
150 grams sugar
1 packet Vanilla sugar
2 egg yolks
200 grams butter
2 Tbsps cocoa powder
2 Tbsps Whipped cream

Steps:

  • Combine the flour, sugar, butter, vanilla sugar and egg yolks and rapidly mix together until combined. Cut into 2 portions, mix the cocoa powder and cream into 1 portion, wrap both portions, separately, with plastic wrap and chill for 2 hours in the refrigerator. Separately roll out 2/3 of the chocolate and plain dough until 1 cm thick (approximately 1/3 inch). Cut into 1 cm thick (approximately 1/3 inch) long strips.
  • Arrange 9 strips together into a checkerboard pattern. Roll out the remaining pastry, separately, wrap around the checkerboards, cover with plastic wrap and chill for another 30 minutes. Slice into 1/2 cm (approximately 1/8-1/4 inch) thick cookies, arrange on a greased baking sheet and bake in a preheated oven at 190°C (approximately 375°F) for about 10-12 minutes.

RED AND BLACK CHECKERBOARD COOKIES



Red and Black Checkerboard Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 3h15m

Yield 24 cookies

Number Of Ingredients 7

2 sticks unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups plus 2 tablespoons all-purpose flour
Red gel food coloring
2 tablespoons Dutch-process cocoa powder, such as Hershey's Special Dark

Steps:

  • 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. Add 1 1/2 cups flour and beat on low until incorporated.
  • Divide the dough in half. (This recipe relies on precision, so use a scale if you have one.)
  • Return half of the dough to the bowl and add about 8 drops food coloring and the remaining 2 tablespoons flour. Beat until thoroughly incorporated. Add more food coloring until the dough is a true, bright red, beating well to fully distribute the color. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
  • Put the remaining dough in the bowl and add the cocoa powder. Beat until evenly distributed. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
  • Use a ruler to draw a 7-inch square on 2 pieces of parchment. Invert one piece of parchment and put one piece of dough in the square. Cover with another, unmarked parchment and pat and roll the dough to the dimensions of the square, making sure it is an even thickness. Trim the edges of the square if necessary. Carefully transfer the dough on the parchment to the refrigerator and chill until firm.
  • Meanwhile, repeat with the other piece of dough and chill.
  • Take out one square of dough and use a ruler to carefully cut it into 9 3/4-inch-thick strips (there may be extra dough). Carefully return the dough to the refrigerator until firm and repeat with the other square of dough. Refrigerate until firm.
  • Lay out a clean piece of parchment paper. Carefully arrange three strips of dough directly next to each other on the parchment, alternating colors (i.e. red, black, red). Top each strip with a strip of the opposite color to make a second layer. Continue to layer, again alternating colors, to make a cookie brick; it will be 3-by-6 inches. Use a ruler or the side of a bench scraper to straighten the edges of the brick. Wrap the brick in the parchment paper, gently turning and pressing against the work surface to flatten out all the sides. Refrigerate until firm, about 30 minutes.
  • Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Slice the brick crosswise into 1/4-inch-thick cookies, arranging them about 1/2 inch apart on the prepared baking sheets.
  • Bake the cookies, switching the positions of the baking sheets halfway through, until slightly puffed and just set, 12 to 13 minutes.
  • Cool on the pans 5 minutes, then transfer to a rack to cool completely.

BLACK AND WHITE COOKIES



Black and White Cookies image

The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 black and white cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup sour cream
2 3/4 cups confectioners' sugar
3 to 4 tablespoons milk
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsweetened Dutch-process cocoa powder

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
  • Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
  • Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
  • Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
  • Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

CHECKERBOARD COOKIES



Checkerboard Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield Approximately 4 dozen cookies

Number Of Ingredients 6

2 cups unsalted butter (1 pound)
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
5 cups unbleached allpurpose flour
1/2 cup cocoa

Steps:

  • Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour.
  • Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden.

BLACK AND WHITE CHECKERBOARD COOKIES



Black and White Checkerboard Cookies image

Make and share this Black and White Checkerboard Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT12m

Yield 3 1/2 dozen

Number Of Ingredients 10

1/4 cup Crisco
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
2 cups flour
2 ounces unsweetened chocolate squares, melt, cool
1 large egg white
2 teaspoons water

Steps:

  • in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy --
  • beat in egg, stir in flour, 1/2 cup at a time.mix well.
  • Divide dough in half, blend melted chocolate into other 1/2 of dough.
  • wrap each in plastic wrap and chill for about 1 hour in the refrigerator.
  • beat egg white with water and set aside.
  • on lightly floured board, roll white dough into a rectangle 1/2" thick.cut into 9 strips -- 1/2" wide.
  • repeat with chocolate dough --
  • to make checkerboards -- place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors.
  • press sides and top to make one smooth log --
  • fold excess plastic wrap to seal.
  • repeat and make second log --
  • refrigerate overnight.
  • preheat oven to 325* -- lightly grease sheet.
  • remove one log at a time and cut into 1/4" slices.arrange on sheet 1" apart.
  • bake 12 minutes.remove to rack to cool completely -- .

Nutrition Facts : Calories 953.6, Fat 51.6, SaturatedFat 26.9, Cholesterol 130.2, Sodium 394, Carbohydrate 116.8, Fiber 4.6, Sugar 57.8, Protein 12.6

CHECKERBOARD COOKIES



Checkerboard Cookies image

Though they look complicated, these tender cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
1/4 teaspoon salt
2 1/2 cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
  • Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
  • Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
  • Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, 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 a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

More about "black and white checkerboard cookies recipes"

HALLOWEEN SABLE COOKIES RECIPE | #HALLOWEENTREATSWEEK
2 days ago Stacking the orange dough on top of the cinnamon dough and brushing the orange dough with egg white. The dough all rolled into a log. Dough cut into 1/2″ slices. The sliced …
From pastrychefonline.com


BLACK AND WHITE CHECKERBOARD COOKIES RECIPE
Ona recipe chete, apa. Mutsara we checkerboard cookies iri nyore: upfu, batare, shuga yakakoswa uye imwe kocoa. Nemhaka yokuti iri nyore, shandisa zvakanakisisa zvigadziro …
From sn.hiloved.com


CHECKERBOARD BLACK AND WHITE COOKIES - SALEWHALE.CA
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened: 1 cup: sugar: 3/4 cup: butter, softened: 2 tsp. vanilla: 2 cups: flour: 1/2 tsp. baking soda: 2 oz. Baker's ...
From salewhale.ca


CHECKERBOARD BLACK AND WHITE COOKIES RECIPE LIST - SALEWHALE.CA
Try this delicious Checkerboard Black and White Cookies recipe at Salewhale.ca, where you will also find the ingredients to make it on sale in the weekly grocery flyers from major grocery …
From salewhale.ca


CHECKERBOARD BLACK AND WHITE COOKIES | BLACK AND WHITE COOKIE …
Discover a variety of recipes, cooking tips, and more today. May 5, 2015 - Kraft Canada Cooking is a great resource for meal ideas, easy food prep, and product details. Discover a variety of …
From pinterest.ca


BLACK AND WHITE CHECKERBOARD COOKIES | RECIPE - PINTEREST
Dec 10, 2013 - Black and white checkerboard cookies can be complicated to make. But not this pared-down version, which retains all the delicacy of the classic German holiday cookie. Even …
From pinterest.com


BLACK-AND-WHITE COOKIES | WILLIAMS SONOMA
Preheat an oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper. Remove the blocks from the refrigerator, unwrap and cut each crosswise into slices 1/4 inch …
From williams-sonoma.com


CHECKERBOARD COOKIES - JO COOKS
2020-10-01 Preheat the oven to 350 degrees. Bake: Line two baking sheets with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place cookies on baking …
From jocooks.com


CZECH BLACK-AND-WHITE COOKIES RECIPE - THE SPRUCE EATS
2022-05-29 This easy recipe for Czech black-and-white cookies or linecke testo dvoubarevne (lih-NETS-keh TAYS-toh dvaw-oo-bah-RREV-nay) can be made into zavitky (pinwheel), …
From thespruceeats.com


CHECKERBOARD COOKIES RECIPE | BLACK AND WHITE COOKIES
2017-01-31 Step By Step Instructions for Checkerboard Cookies Recipe | Black and White Cookies. Combine butter, sugar and vanilla essence in a mixing bowl and beat till the mixture …
From vegecravings.com


BLACK AND WHITE CHECKERBOARD COOKIES RECIPE | EAT SMARTER USA
The Black and White Checkerboard Cookies recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 …
From eatsmarter.com


BLACK AND WHITE CHECKERBOARD COOKIES - PINTEREST
16 Cake. Brownie Cake Pops. Brownie Balls. Brownie Pops Recipe. Brownie Truffles. This easy brownie cake pops recipe is perfect for most any holiday or party. Brownie cake pops start …
From pinterest.com


BLACK AND WHITE CHECKERBOARD COOKIES
2011-07-10 1. In a large bowl, beat the butter, sugar and salt with a fork until well mixed, light colored and fluffy, about 2 minutes, then beat in the vanilla and egg yolk. Keep beating until …
From cookandbemerry.com


Related Search