Mix until evenly combined. To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. I even mixed blue and green to make turquoise sugar, and red and yellow to get orange. so was wondering if I could double everything? Which would probably give you around 80 cookies, as Stacey says, rather than the 30-36 that the recipe states. Great way to fill a rainy afternoon, and the cookies were festive and delicious!!! Glad it all worked out. You will never get a jagged tear if you follow this trick! Notify me of follow-up comments by email. Mark the short edge of the dough at 3/8" intervals. A powdered sugar + flour shortbread would work well here. Hi! Slice sugar-coated log into 1/4-inch-thick cookies, and arrange on prepared baking sheet with 1-inch space between them (they expand slightly). Theyre tiny and adorable! Deb- if you double the recipe Thank you for supporting the brands that make this website possible! How do you make checkerboard cookies? I may have misunderstood instructions, but I ended up with 4 logs that were roughly 1 X 10, They are super tiny, but cute! This made it easy to make them ahead of time and easily pull them out, let them warm up for a few minutes, roll in sanding sugar & then slice with a sharp knife and bake. This sort of cookies is a good choice for a holiday gift. Copyright When it is a little warmer and dryer. Cover work surface with plastic wrap. baking, checkerboard cookies, chocolate, dessert, ice-books cookies, recipe, vanilla. there are many links to this online? From Maida Heatter, I learned the importance of keeping a ruler in the kitchen. Facebook ), 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. //-->, 2022 Baking Obsession Powered by WordPress, Chocolate Zabaione Torta with Grappa-Soaked Cherries, Creamy desserts (custards, mousses, etc. There are instructions for food processor, stand mixer, and hand mixer, but no instructions for mixing them by hand. I havent but I was always worried that the color would just end up on my fingers, while looking normal. Does anyone have thoughts on a workaround for this? Thanks to Flo I was able to rescue the recipe before going crazy:). If they were crumbling, yes. Sprinkle cocoa powder over one of the halves. Preheat oven to 350 degrees F (176 C). I tried a few formulas, first more of a sugar cookie, but the pattern wasnt as clear as Id hoped. . To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar. Before You Begin! Do this by slicing it into 3 long strips, then turn the dough 1/4- turn and slice it into 3 more even strips. I salvaged the dough as messed up cookies. 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. Save my name, email, and website in this browser for the next time I comment. I used to carefully nibble and rotate. It comes with a built-in gridline pattern that enables you to easily cut the paper to perfectly fit any size pan. With mixer on low speed, gradually add flour, scraping down sides of bowl. Add the vanilla powder to one half and knead until it blends well. Hoping to make braised chickpeas this week, and have plans to try that hazelnut torte very soon! A tad fussy but so adorable! Checkerboard cookies were one of the recipes she demonstrated. I cant wait to share them with my BFFs at our Holiday luncheon. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I made these based on the 5 star reviews. Cool on the baking sheet on a rack for 15 minutes. The checkerboard was affixed to a flat surface, at approximately the same distance from the camera as the objects to be measured and the size of a square was 15 mm (Fig. With a very sharp knife, slice the wrapped rectangle into cross-sections every 1/4 inch. hye vera! I needed to get these done for Christmas plans that next day, so had to slice them as thick as seen in the photos. I always bake my cookies on parchment paper lined baking sheets. Make a second log by repeating the assembly process with the remaining four strips of dough, adding any excess to the wrapped trimmings. Stir the butter, sugar, and flour together until they form a dough. They date back as early as 7th Century A.D. Persia which is now Iran. Scrape out the mixing bowl or food processor and scoop out this vanilla dough, setting it aside. Put the top parchment back on and roll like nothing happened. Not hard! Will definitely be making these again! These cookies look adorable and fun to make. You just went for color instead? OK so these are pretty amazing once you figure out the process. Flavor: Checkerboard cookies are typically vanilla and chocolate, but the addition of peppermint extract gives them a festive flavor. 1/2 tsp vanilla powder. Notes - Delivery *Estimated delivery dates include seller's dispatch time, origin postcode, destination postcode and time of acceptance . Repeat this one more time until you have a square with 9 strips (see photo below). The two. 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! Divide dough in half. Preheat the oven to 350F. Just made these in Canada! Id say 99% but its actually higher, which is an astounding number for the web. Wrap tightly in plastic wrap, preserving the shape, and chill in the refrigerator for 30 minutes. Cover a large baking sheet with parchment or a silicone mat. Divide the dough in half, removing half from the mixing bowl. Cookies are an all-day, year-round food group. Place the logs back in the refrigerator to chill to make them easy to slice into cookies. Then sieve the flour into the pastry mixture so that it's easier to mix the whole content into a dough. 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. Repeat with second log, creating more cookies. Add icing sugar and beat until fluffy. Get 5 Baking Secrets That Will Change Your Life! I will also add that I bake weekly, so its not inexperience. If you make this, please leave a review and rating letting us know how you liked this recipe! Add the yolks and vanilla and mix until smooth. I cant believe these cookies have inspired me to reply 3 times! have you ever tried this? I found the step-by-step instructions and the photos to be immensely helpful! And they do look like stunners. Add 1/4 cup (35 grams) remaining flour to it and pulse/mix until just combined. Wrap, place in the fridge. Especially with crispy bacon. Sift together the flour, baking powder, and salt. Repeat process for second log, reversing color pattern. But I am confused if these cookies would still taste good if I use gluten-free flour? But if you roll it to 10 inches long and slice with 1/4 inch thickness, you should still get 80 cookies from two logs, not 30-36, isnt it?! I tried with just 2 cocoa and 2 white strips and wrapped the log with another layer of dough. Are you the Flo Miller who used to live in Montpelier?! You'll make two doughs - vanilla and chocolate. Repeat with the remaining dough. Dough not easy to work with. Beat with an electric mixer on medium speed until combined. Cant wait to make these, planning on adding peppermint extract and rolling in crushed candy canes. I think you are a gorgeous genius. I didnt have any colored sugar, but I did have white sparkling sugar and that worked well. Do ahead: Baked, cooled cookies keep for 3 weeks in a tin at room temperature. 3 year ago: Chocolate Caramel Tart Only note Id add to an otherwise beautifully written recipe. 1 3/4 cups (230 grams) all-purpose flour, divided These Checkerboard Icebox Cookies are another fun variation on classic sugar cookies. Disappointing (as I value my time). Is the checkerboard log supposed to be 1 inch square in cross section? I used plain old cane sugar. PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE Checkerboard cookies are a classic vanilla and chocolate sugar cookie. Thank you for sharing this kind of stuff. They are so small!! I followed the recipe, but the dough was too soft despite refrigerating 1.5 hours (my fridge is set at 1 degrees, I made them in December in Canada. Accidentally added a little too much flour (because I grabbed the wrong measuring cup) but these still came out great. 6. Lightly brush the beaten egg whites on the vanilla dough square. Thanks in advance. Store airtight for up to 5 days. Using medium speed of an electric mixer, beat butter until creamy. I made them a few times before and everyone is always so impressed with them and wants to know how theyre made. Ive got an old recycled tin from TJ. Thank you :). And I found that the cookie is already big. You can either wrap them individually or place them together in an airtight container. You saved my cookies, which are delicious and so darn cute. Neha!!! May I check with you on the final size of your baked cookie with 9 strips? 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. Butting in here to say how much I love this exchange! Question: Would these be OK without the sugar on the edges? Some better than others. Place dough on a baking sheet and cover with cling wrap. To spiral the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Or is this just a perfect recipe and why mess with it? How did you mix them? Whisk together the egg and 1 tablespoon water. I forgot to mention, I dont recommend freezing them with sanding sugar on them. Gently smooth the surface with a rolling pin, and refrigerate until cold. How amazing to hear from you here in the cheerful depths of a Smitten Kitchen comments section. Oh, Thank you so so much!! Bake! My heart leaps down seeing spreads of holiday cookies that are just variations on big, splodgy drop cookies. Thank you for this amazing recipe, I cant wait to taste the final product. 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. I had found a similar refrigerator log cookie recipe w/ marbled chocolate-mint and vanilla. Should I not have rolled each half of the dough into two rectangles? The recipe below makes an enormous amount of cookies. I wasnt as pleased with the texture when I tried the Zebra shortbreads, so I think this will be better. Form each dough into a squared off log, 2- inches tall and 6- inches long. So pretty! google_ad_width = 300; For even more fun with shapes (like butterflies), I use ideas from an out-of-print-but-still-available British cookbook: Wacky Cakes and Kooky Cookies by Gerhard Jenne. I doubled the recipe, as I wanted to have enough to make it worth all the effort. Fantastic. Directions. My teen & tween were making cookies, and I had 2 more sticks of butter sitting on the counter looking lonely, so I thought why not. i bought the wrong one last night. And this is the only way of freezing the cookies I advise. Thank you, Would it be okay if I doubled the recipe? 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. 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. Chill in freezer for 15 minutes, until solid but not frozen hard. Have you tried that or can imagine it would work well? These were so much easier than I expected. Hi Flo! Top the 3 strips with alternating colors. Place one green rectangle over a red rectangle. Pinterest Im not sure where I went wrong, but the dough tastes great. Eureka! Unwrap dough; cut each rectangle into quarters, lengthwise. Ferrena, if you Google cups into grams youll get plenty of sites offering free converters which are very easy to use. The recipe below makes an enormous amount of cookies. Slice dough into 1/8-inch pieces and place on ungreased cookie sheet. Thanks, Deb! Theyre not as hard to make as you think, its a simple cookie dough, one plain and one with cocoa powder for the chocolate dough. Unwrap first checkerboarded log. [Each half will weigh 270 to 275 grams.] I made these yesterday for a cookie exchange and they were a huge hit! If youre using a stand mixer or food processor, you can begin with cold butter, cut into cubes. 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. I am follow your recipe for a long time and your recipe is very knowledgement for me. Ill try to double the recipe and use my stand mixer. Mine seemed to grow! I am using my phone (iphone7) and cannot find the print/email links. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (adsbygoogle = window.adsbygoogle || []).push({});