Saturday, January 9, 2010

Checkerboard Cookies

PC100873, originally uploaded by Kim De.

Looking in my files I discovered one last holiday recipe I had yet to blog. I suppose it is fitting that this is the last, as it was the most time consuming to make and probably my lest favorite.

They weren't bad, I just didn't think they had much flavor. Maybe with all the other goodies I made this paled in comparison. Possibly as a stand alone cookie they would have more flavor.

As for time consuming, well it is in the dough shaping where the tediousness comes in.

Tediousness - is that a word?

In the interest of time I did choose to make the swirls instead of the checkerboards. If you want to make holiday cookies with your kids and you don't want to cut and decorate sugar cookies, these could be an alternative. I just don't think it will be a repeater for me.

Checkerboard Cookies (Country Living)

1 lb unsalted butter, room temperature
1 c sugar
2 large eggs
1 egg white
2 t vanilla extract
1/4 t salt
5 cups flour, sifted
3 tablespoons Dutch-process cocoa

Make the dough: Beat the butter using a mixer set on medium-high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add the whole eggs one at a time and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture.

Remove half of the dough and set aside. Mix the cocoa into the remaining dough on low speed, until fully incorporated. Pat the vanilla and the chocolate doughs each into an 11- by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

Make the checkerboards: Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.

Bake the cookies: Heat oven to 350 degrees F. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm -- 12 to 15 minutes. Rotate pans once while baking. Cool completely on a rack. Cookies can be stored for up to 1 week in an airtight container.

Timesaver: Marbled Cookies Shape vanilla and chocolate dough into ropes. Twist together for a swirled effect. Chill, slice, and bake.

Makes 6 dozen cookies.

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