Checkerboard Cookies
List of Ingredients
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon butter/margereine softened
1 cup sugar
1 large egg
1 teaspoon vanilla
1 square (1 ounce) semisweet chocolate
3 tablespoons cocoa
milk for assembling cookiesRecipe
On a sheet of waxed paper, combine flour, baking powder, and salt. In medium bowl, with mixer at medium speed, beat 1/2 cup butter and sugar tilll creamy. Reduce speed to low and beat in egg and vanilla till blended. Beat in flour mixture till combined, scraping bowl occasionally with rubber spatula. Remove half of dough.
In 1 quart saucepan, melt chocolate and remaining 1 tablespoon butter over very low heat. Stir in cocoa till combined. Add to dough in bowl, stirring till blended. Shape chocolate and vanilla doughs each into a 12x12x 1 inch block.
Slice each block lengthwise into two 12x1x1 inch strips. Brush one side of one chocolate strip with milk. Place brushed side next to one vanilla strip. Repeat with remaining 2 strips. Brush top of one of the vanilla/chocolate rectangles on top, reversing colors so end forms checkerboard. Wrap in waxed paper, using paper to square edges. Refrigerate 4 hours or overnight. (If using margerine, freeze overnight.)
Preheat oven to 375 degrees. Grease 2 large cookie sheets. Cut dough into 1/4 inch thick slices. Place slices 1/2 inch apart on prepared cookie sheets. Bake 10-12 minutes, till golden. Cool on cookie sheets on wire racks 5 minutes. With wide spatula, transfer to wire racks to cool completely. Repeat with remaining dough.
Makes about 4 1/2 dozen cookies.
|
|
member logon
