Place on the prepared baking sheet leaving about 1 inch all way around them. Cool on the baking sheet on a rack for 15 minutes. The pictures makes them look big! it doesnt mention anything either its salted or unsalted butter. Undignified but worth it. 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. Wrap and chill the assembled checkerboard logs. They are so small!! Though at least part of that was 10 minutes lost to inattentive freezing time (I blame Christmas in Connecticut on TCM). How amazing to hear from you here in the cheerful depths of a Smitten Kitchen comments section. Form the dough into logs, and slice into nine long pieces. Grease four 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The error should be fixed now, and we added a larger print button at the end of the recipe today. Do ahead: Baked, cooled cookies keep for 3 weeks in a tin at room temperature. Your email address will not be published. WatchEpisode 11of the Isolation Baking Shownow. I measured & drew a rectangle on the bottom of the parchment sheet for each one, ensuring I had a 410 rectangle for each of the 2 dough balls. If you dont use a lot of flour during the dough rolling its not necessary, everything stays together without any problem. But its easier to work with a fair amount of dough. To spiral the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Whisk together the egg and 1 tablespoon water. Knead cup of cocoa into one portion of the dough. so was wondering if I could double everything? It says roll each into two 4-5 x 10 inch rectangles. I dont know where she is from but I saw many of her plates, etc in Naples FL years ago. Refrigerate 30 minutes, or freeze 15 minutes. Going to gift them to music friends tomorrow. It all ended great though- baked them as one big cookie vanilla bottom chocolate top, cut them while hot and after they cooled threw them in the freezer where they are to die for. A couple quick trips to the freezer firms up the dough, and from there you stack and slice to make the cutest checkerboards Ive ever or tasted with no sweat or stress. Because this 2-mathematician household makes Sierpinski cookies every year, which are only slightly different from checkerboards but you need to be able to stretch out the dough blocks, if that makes sense: https://www.evilmadscientist.com/2008/sierpinski-cookies/. Stack the long pieces into checkerboard patterns. Bake the cookies, in batches, for about 12 minutes until firm and golden brown on the bottom. Perhaps I misunderstood until smooth in the mixing, but they are a big crumbly mess. And they do look like stunners. Taste it and if it is salted, dont put any additional salt in the dough. Required fields are marked *. 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. There was no way to stack them into neat squares. Preheat oven to 350F (177C). Maida Heatter taught a class at Hurrah in Cincinnati in 1980 promoting her new Book of Great Chocolate Desserts. Hi! Chill in freezer for 15 minutes, until solid but not frozen hard. Especially with crispy bacon. The dough is simple and the step by step process is very straightforward and actually fun to do. Required fields are marked *. Sliced it into strips and stacked it, instead, for checkerboards, then, squished the scraps into a cylinder for marbled slice and bakes. Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl of your stand mixer and beat until creamy. It sounds like when people have tried to use sprinkles or non pareils instead of sanding sugar, it made the colors bleed. Sugar - granulated sugar Brown Sugar - light brown sugar Baking Powder Egg - one large egg at room temperature. Shape dough into a round and divide it into four even portions. (Jump directly to the recipe.) The sabl, a well-known French butter cookie, is transformed into striking individual vanilla and chocolate checkerboards using a surprisingly easy rolling and stacking technique. 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 top piece of parchment from each slab (you can use these to line your baking sheet) and stack the chocolate and vanilla dough layers, pressing them gently together. Add icing sugar and beat until fluffy. These cookies turned out beautifully! One question, mine cracked a lot while baking but your pictures dont have any cracks, any ideas why? 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. Most sugar cookies do not when I bake them even when they are really cold going in. What does anybody think? Maybe its because this was my first time making something this complicated (I normally bake much easier cookies, no slicing, thrice freezing etc). Thats so sweet. Just finished my first batch and on to second. Dough not easy to work with. I had expected that theyd lose interest after a few bites and go for a sweeter cookie, but no, they all came back for seconds! From Maida Heatter, I learned the importance of keeping a ruler in the kitchen. Ive had them for eons (I cannot tell you how long) so I cant link them but any colored sanding sugar will work here. Then turn the dough one turn and cut into thirds again. I had found a similar refrigerator log cookie recipe w/ marbled chocolate-mint and vanilla. Place 3 strips of dough on plastic, alternating white and chocolate strips. Just made these for my Christmas gifts. Remove the dough from the refrigerator and slice into 1/4- inch pieces. Transfer to a wire rack to cool completely. Neha!!! Plus, I have a core recipe here with many suggested flavor tweaks. Handling the strips delicately, form two checkerboard logs alternating the chocolate and vanilla strips (see the photo of the finished cookies). 1 ounce (square) bittersweet chocolate, chopped; 2 1/2 cups all purpose flour; 3/4 tsp. I was wondering if I freeze the dough in advance for a few weeks should I cut them into squares and freeze?, OR better to freeze them as logs? Checkerboard Cookies Servings: 24 to 36 Prep Time: 1 hr 20 mins Cook Time: 10 mins Total Time: 1 hr 30 mins These fun checkerboard cookies are easier to make than they look! The gridline is also fantastic because it makes it visually easy to spacing cookies out evenly for better results. 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. Arrange the first four into a checkerboarded log, flipping two of the slices over so the opposite flavor is on top. (If so this is Neha here who used to work with you! Both methods: Divide dough in half. To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. At first glance, it looked like it was going to be complicated; but it wasnt. I used to carefully nibble and rotate. I found it easier to do the second cut-and-assemble by first cutting the long rectangle in half, it just made it easier to get those long 1/4 slices. Eureka! But I am confused if these cookies would still taste good if I use gluten-free flour? Your home page (with all the cookie pictures).all the ingredients for all the cookies are going on my gift wish list! $50 King Arthur Gift Card with Ooni Pizza Oven! So the cookie would still be pretty tiny after baking a little more than 1 inch perhaps. Once your dough is chilled, slice each log into 9 equal strips. Definitely a classy upgrade to the usual Christmas cookie swap. Sorry, your blog cannot share posts by email. 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. These were so much easier than I expected. Privacy Policy. The kids especially were wildly impressed and so excited when they saw the checkerboard patterns. 300 g (2 1/3 cup) flour. Delivered Straight to Your Inbox, For Free! Do I need to bump up any other ingredients to get them to work, or just leave out the extra 1/4 c later in the recipe? Divine. I probably need a little more patience the next time. Whats the trick? You saved my cookies, which are delicious and so darn cute. Do you think you could cut like 1/2 slices instead of 1/4? And I dont think theres a season for cookies. Wow I cant wait to make the spiral version and hopefully it fulfills my cravings for my favorite Maurice Lenell (out of business) pinwheel cookies! How did you mix them? Just substitute the regular old all purpose flour out for equal amounts of your favorite gluten free flour. Hoping to make these and have a similar question. Wrap each spiral in parchment, pressing the dough into a firm log. Fresh Sourdough Starter and Glass Sourdough Crock Set, 10 1/2 tablespoons (149g) unsalted butter, cold. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Wrap in the parchment and/or plastic and refrigerate well. I dont want to risk the sugar melting and turning into a sticky mess when they thaw. Sift together the flour, baking powder, and salt. Slice each log into 1/4-inch-thick slices; place on baking sheet. Even though I am geometrically challenged (round pie dough rolls out rectangular, rectangles roll out round), I decided to make these cookies. Then keep rolling. Question: Would these be OK without the sugar on the edges? Ooh, is that why my sanding sugar melted? Theyre not a sugary cookie so they dont brown too quickly, you can afford to bake them out fully. Assembled, cooled, sugared, cut & baked. How To Shape Checkerboard Cookies, a special how-to video to accompany the Vanilla Chocolate Checkerboard Cookies recipe in ATCO Blue Flame Kitchen's new Holiday Collection 2013 cookbook.. Put sugar in a small plastic bag, add a few drops of food coloring and knead and toss and it comes out perfectly. I like all three patterns; they look festive together. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. My heart leaps down seeing spreads of holiday cookies that are just variations on big, splodgy drop cookies. Finish the mixing with your hands or a wooden spoon. I made this this weekend and was pleasantly surprised how quickly and easily the dough came together in the food processor. The formed logs can be wrapped tightly, frozen for up to a month, and baked later as you need them. 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. Thank you and Happy New Year! You CAN color sugar! I am planning bake some for my family on Christmas party. Add the dry ingredients and mix until incorporated and the dough is smooth. Shape the dough into an even cylinder, wrap in plastic, and refrigerate. Checkerboard Cookies Servings: 30 to 36 cookies Time: 1 hour 15 minutes Source: Smitten Kitchen If you're using a stand mixer or food processor, you can begin with cold butter, cut into cubes. Theyll warm up in 5-10 at room temperature, and even if they crack as they land on the next layer, theyre still in the right place as they adhere. Thanks for letting me know. 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? I even mixed blue and green to make turquoise sugar, and red and yellow to get orange. Slice each log into 1/4-inch-thick slices; place cookies on baking sheets. Does anyone have thoughts on a workaround for this? This would be the case if the doughs were rolled out to 1/4 inch thickness. (If it's helpful, see this parchment paper rounds for cakes video & post.) Have you tried that or can imagine it would work well? The joy is in the doing. I couldnt bring myself to do the full checkerboards amidst a number of other cookie projects going on simultaneously, so I took inspiration from a Chris Morocco recipe and made zebra stripes, which was so easy and fast and packed a visual punch. Post was not sent - check your email addresses! I even think this is a cookie recipe that is great to get your kids involved in making! Im hoping you post some more notes on this. Thanks! You'll make two doughs - vanilla and chocolate. This looks Nice and Delicious. 11 years ago: Roasted Chesnut Cookies 5 years ago: Spinach Sheet Pan Quiche and Chocolate Caramel Crunch Almonds Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan. 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. 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). Place the firmed checkerboard log into the center, long sides parallel, and with the aid of parchment, wrap the dough around the checkerboard log pressing firmly to adhere. rectangle. Made with nonpareils instead of sprinkling sugar and shouldve known the egg whites would make them bleed, but the cookies baked nicely! Put a small amount of food coloring in the center of one section. When it is a little warmer and dryer. If you make this, please leave a review and rating letting us know how you liked this recipe! The best would be to leave the formed cookie log in the refrigerator overnight. 100 g (1/2 cup) granulated sugar. 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 wonder if you can make them with other colors or flavors for Christmas? After rolling & cooling, I flipped the parchment-dough slab over and measured & marked the 2 cut (divide in half lengthwise). Holy crumble! Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. I was shocked, and then hooked and couldnt stop, using the same doughs for spirals and marbled cookies and while its clear the checkerboards are the stars, Ill include directions for all three below should you wish to cancel your entire cookie agenda just to commit to these dazzlers. Roll the finished log from side to side to form sharp corners. I am so happy to think of you making these cookies. I made these to bring to a cookie exchange last weekend, and they were a huge hit. Continue from To finish cookies: instructions above. How to Make Checkerboard Cookies Recipe | Just Cook! These will freeze well the logs will keep for easily a month, if not longer. Free shipping for many products! This recipe may be a bit above my pay grade! Before proceeding, take one portion of the chocolate and one portion of the vanilla dough and let them sit on the counter for about 15-20 minutes to soften slightly. Using a pizza wheel (such a wonderful tool for this job) cut out total of 9 -inch wide strips from the each dough. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. I havent but I was always worried that the color would just end up on my fingers, while looking normal. Place dough on a baking sheet and cover with cling wrap. Glad it all worked out. Doesnt look like I can add a photo here, but they looked just like Debs! Oh my god, memories didnt Maurice Lenell also make some almond crescent cookies? Thank you! Thanks. 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Individually or place them together in the cocoa powder to the usual Christmas swap. Going on my gift wish list time ( i blame Christmas in Connecticut on TCM....
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