Checkerboard Cookies

• Vegetarian

• Baking & Spices

  • 2 tbsp Cocoa powder
  • 2 1/2 cups Flour
  • 1/3 cup Granulated sugar
  • 1/3 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 2 stick Butter, unsalted

Found on rotinrice.com

Description

Directions

• 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-in 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.

Nutrition