Checkerboard Cookies Ii Recipes

CHECKERBOARD COOKIES I

Steps:

• Melt chocolate in double boiler over low heat and stir until smooth. Remove from heat.
• Mix together flour, baking powder and salt and set aside. In large bowl, cream butter or margarine and sugar together, beat in eggs, then vanilla extract. Gradually add dry ingredients and mix well.
• Put one half of prepared dough into another bowl and blend the melted chocolate into it. You now have one half chocolate dough and one half plain dough
• Divide each of these in half. You now have four pieces of dough, two chocolate and two vanilla. Form each of these into a squared off log 6 to 8 inches long.
• On a large sheet of foil place one chocolate log and one plain log next to each other. Brush each with water. Place remaining plain log on top of the chocolate side. Place the remaining chocolate log on top of the plain side. Wrap the four logs firmly in the foil and refrigerate at least 8 hours or overnight.
• Preheat oven to 400 degrees F (205 degrees C).
• Remove dough from foil and cut into 1/4 inch slices. Place cookies 1 inch apart on ungreased cookie sheet. Bake 8-10 minutes or lightly browned. Cool on wire racks.

CHECKERBOARD COOKIES

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.

CHECKERBOARD COOKIES

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.
• Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Divide the dough in half, removing half from the mixing bowl.
• Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.
• Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.
• Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.
• Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.
• Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.
• Refrigerate again for at least 30 minutes.
• Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.
• Remove the dough from the refrigerator and slice into 1/4- inch pieces.
• Place the pieces on the prepared baking sheet.
• Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.

CHECKERBOARD COOKIES II

Steps:

• In a medium bowl, stir together the flour, confectioners' sugar and baking powder. Cut in the butter until the mixture has a mealy texture. Stir in the egg yolks and vanilla until dough forms. Divide dough into halves. Knead the cocoa into one half.
• Roll out each half of the dough into a rectangle, 8x10 inches. Slice each rectangle lengthwise into 8-1x10 inch strips. Place two strips of opposing colors next to each other. Place two more on top of those, placing opposing colors on top of each other. Repeat until the checkerboard is four strips high. Repeat with remaining strips. Wrap in plastic and refrigerate for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Unwrap dough and slice into 1/4 inch slices. Place slices 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks.

CHECKERBOARD COOKIES

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.

CHECKERBOARD COOKIES

Steps:

• For vanilla dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract.
• Gradually mix in flour on low speed.
• Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.
• For chocolate dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes.
• Beat in cocoa powder. Gradually mix in flour on low speed.
• Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes.
• Prepare 4 sheets of parchment or wax paper. Draw a 7-inch x 7-inch square in the middle of 2 of the 4 sheets of parchment or wax paper.
• When both types of dough are chilled, remove from refrigerator.
• Place a sheet of the parchment paper with the drawn side of the 7-in x 7-in square facing down on your work surface. Unwrap dough and place in the middle of the 7-in x 7-inch square. Then place another sheet of parchment paper (not drawn) on the top of dough. Roll out dough to the outline of the 7-in x 7-in square. Use a knife or spatula to push dough into the square so as to minimize wastage. Trim dough if necessary.
• Remove the top parchment paper and cut dough into three slabs of equal width.
• Do the same for the other flavor of dough.
• Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
• Cut each slab lengthwise into 3 strips of equal width.
• Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.
• Wrap each slab with plastic and refrigerate for another 30 minutes.
• Preheat oven to 350°F (180°C).
• Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise.
• Place onto non-stick baking sheet and bake for about 12 minutes per batch.
• Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.

CHECKERBOARD COOKIES

Steps:

• Combine the dough: In the bowl of an electric mixer, 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 the sides of bowl.
• Knead the dough: 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 the dough in half. Put the other half back in the mixer and add the cocoa powder; mix until fully incorporated.
• Shape the dough: Place each half of the kneaded dough between two sheets of parchment paper. 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.
• Assemble the cookies: Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three 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 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 sheets. Bake until done, 10 to 12 minutes. Remove baking sheets from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

CHECKERBOARD COOKIES.

Steps:

• Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.
• Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be pretty stiff).
• Place the dough on plastic wrap and shape into a log, about two inches square. Wrap and put in the refrigerator for at least two hours.
• Cream the buttery spread and the sugars. Add the applesauce and continue to mix.
• Add the gluten free flour blend, cocoa, and salt and mix until combined. Same as above, if the dough seems too wet, add a bit more gluten free flour.
• Place the dough on plastic wrap and shape into a log, about two inches square. Wrap and put in the refrigerator for at least two hours.
• Once the dough is thoroughly chilled, remove the dough logs from the refrigerator. While they are still wrapped, press them down on a hard surface on each side so that you get the edges nice and square.
• Unwrap and with a very sharp knife, cut each log into three even slices. Then cut each slice into three pieces. Try to get the pieces pretty even, so that you can have a nice neat checkerboard. I was not as careful as I should have been, so my checkerboard was not perfect.
• Take the dough pieces and arrange them into the checkerboard pattern. Your cookie will be three rows tall and three rows across. So bottom row, choc/van/choc, middle row, van/choc/van, top row, choc/van/choc. You will be making two logs, so the other log will have the opposite pattern.
• Use your hands to kind of press the log, making sure the pieces stay together, then wrap each log in wax paper and twist the ends closed. You want to make sure the log is square, so press each side against the table to make a nice sharp edge.
• Refrigerate for at least two hours, or overnight.
• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
• Remove dough from refrigerator, and unwrap. With a very sharp knife, slice the cookies, about 1/4 inch thick. In between each slice, wipe off the knife, and turn the dough over, so a different side is against the cutting board for each slice. This will keep the log nice and square.
• Bake at 350 degrees for about 10 minutes. Cool on wire rack. (Keep the remainder of the dough refrigerated in between batches. Keeping the dough very cold makes it easier to slice and keeps it from spreading).

CHECKERBOARD COOKIES

Steps:

• First prepare the white dough by adding the soft butter to a mixing bowl together with the sugar and 1/2 amount of one scrambled egg and vanilla essence. Mix and whisk the content to a smooth pastry.
• Then sieve the flour into the pastry mixture so that it's easier to mix the whole content into a dough. Create a smooth looking dough. It will form itself into a lovely smooth dough at some point as you can see in the video. Make sure to not use your hands for that, use a cake spatula, because the body heat will just make it all too soft.
• Then form into a brick of about 2 inch thickness and wrap into a clean wrap. Place into the fridge for at least 30 minutes so that the dough gets hard again.
• Then you prepare the black dough the same way. Add the butter to the mixing bowl with the remaining egg and the sugar as mentioned in the ingredients list. Mix and whisk to a smooth paste
• Then sieve the flour and cocoa powder into the bowl with the pastry and repeat the process of creating a smooth dough with the baking spatula.
• Shape the dark dough into the same size as the white dough (that's important for later!) and wrap into clean wrap as well and place into the fridge for 30 minutes minimum as well.
• Take out the 2 bricks of dough from the fridge and unwrap one first and then the other one. Start with the white one, cut into half lengthwise, and then again the half pieces into half so that you have 4 regular sized pieces. Do the same with the black brick.
• Then take one white and one black into your hand and press them together. Do that once again with 2 other pieces and then place the two sets as shown in the video together but in a way so that you can see a chess motive emerge. You could continue adding rows that way for a bigger cookie in length if you like by cutting that brick into half.
• Make sure to press the whole stitched together block of white and black so that each surface is equal and smooth and so that the parts stick well together in the center. The aim is to have almost straight looking cookie walls. Then wrap the block of dough once again into clean wrap and keep in the fridge for another 30 minutes so that later you can cut it easily into equal sized slices. The dough gets soft in time with the warmth of the hands, that is absolutely normal.
• just before taking out the dough from the fridge, preheat the oven to 180 Celsius/356 Fahrenheit so that the oven gets hot enough.
• After the block has cooled again in the fridge and is hard enough, take it out of the clean wrap and cut into about 1 cm/0.4 inch thick slices so that you have a few cookies.
• Keep a baking tray ready with a baking paper and place the cookies 2 cm/0.8 inch apart from each other onto the baking paper. Bake at 180 Celsius/356 Fahrenheit for about 10-12 minutes. Keep an eye on your cookies in the oven and reduce or add 1-2 minutes depending if the cookies are over baking (turning yellow on the white cookie side) or are under baked. The cookies should be baked but should not change color.
• Once bake let cool and directly store afterwards. For a dry climate use a cookie tin box with baking paper and some apple skin to lock the moisture into the cookies. For a humid climate, keep the cookies in an airtight container.