Checkerboard Cookies

Thanks to Dyann for the video. I wanted to turn out well, but stil I could not make as good as Dyann did. When I measured and cut, I had the doughs leftover, so I decided to make Marble Cookies.

Category: Baking

Ingredients:
Vanilla Shortbread
12 tablespoons (1 1/2 sticks) of unsalted butter, softened
1/3 cup of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Directions:
1. Making Doughs
Vanilla Shortbread 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 egg yolk and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture. Pat the vanilla dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

Chocolate Shortbread 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 egg yolkand blend in the vanilla.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 egg yolkand blend in the vanilla. In separate bowl, whisk together flour, baking soda and salt; stir one-third at a time into butter mixture, using hands if too stiff to stir. Pat the chocolate dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

2. 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.

3. Bake the cookies: Heat oven to 350° 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.

If you still have no idea how these directions work, I suggest you to see the video.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.