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http://www.joyofbaking.com/CheckerboardC鈥?/a>A checkerboard cookie recipe!!!?
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon pure-vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon salt
2 3/4 cups sifted all purpose flour
3 tablespooons Dutch cocoa powder (I am sure you know by now she loves Valrhona cocoa powder from NY Cake %26amp; Baking Distributor, 56 West 22nd Street, NYC, 800.942.2539 and I must agree)
1 large egg
Directions:
1. In the bowl of an electric mixer, cream butter and sugar until well-blended (about 1-2 minutes). Add vanilla, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
2. Turn dough out onto work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one half. Continue to knead until cocoa is fully incorporated. Place both halves of the dough between 2 sheets of plastic wrap and using a rolling pin, shape them into 7 by 7 inch squares, 1/2 inch thick. With a sharp knife, slice each dough into nine 3/4 inch strips; use a ruler to measure the precise 3/4 inch increments.
3. Whisk together 1 egg and 1 tablespoon water. Cover work surface with pastic wrap. Place three strips of dough on plastic, alternating white and chocolate. Brush tops of strips and in-between areas with egg wash. Press together gently. Form second and third layers by adhering alternate colors with egg wash and stacking to create the effect of a checkerboard. Wrap log in plastic wrap. Repeat process for second log, reversing color pattern. Refrigerate for 30 minutes, or freeze for 15 minutes.
4. Heat oven to 350 degrees. Slice each log into 1/4 inch thick slices, and place on Exoplat-lined baking sheet (I used on non stick cookie sheet and they came out great). Bake 10 to 12 minutes. Let cool for 2 minutes, and transfer to baking rack. Allow to cool completely.
This is a great recipe and so easy! I have made it several times since watching the program and have frozen some logs for slicing and baking at the last minute. Enjoy!
Checkerboard Cookie
Yield: Makes 1 checkerboard cookie
Ingredients:
1 cup sugar
3/4 cup (1-1/2 sticks) butter, softened
2 eggs
1 teaspoon vanilla
2-3/4 cups self-rising flour
All-purpose flour
Red and black decorating icings
Preparation:
Beat sugar and butter in large bowl at high speed of electric mixer until light and fluffy. Add eggs and vanilla; stir to combine. Add self-rising flour; stir until just combined. Cover and refrigerate 30 minutes.
Preheat oven to 350掳F. Grease cookie sheets.
Roll 1/4 of dough on lightly floured surface to 1/4-inch thickness. Cut 24 circles with 1-inch round cookie cutter. Place on prepared cookie sheets.
Bake 8 to 10 minutes or until cookies turn light golden brown. Cool on cookie sheet 2 minutes. Remove to wire rack; cool completely.
Combine scraps of dough with remaining dough. Roll on lightly floured surface to 12-inch square. Place on greased 15-1/2X12-inch cookie sheet.
Bake 10 to 12 minutes or until middle does not leave indentation when lightly touched with fingertips. Cool on cookie sheet 5 minutes. Slide checkerboard onto wire rack; cool completely.
Divide surface of checkerboard into 8 equal rows containing 8 equal columns. Alternate every other square with red and black icing to create checkerboard. Spread red icing on 12 checker playing pieces and black on remaining 12 checker playing pieces. Allow pieces to stand until icing is set. Place red pieces on black squares and black pieces on red squares.
hope this helps. good luck and enjoy.
joyofbaking.com/ChekerboardCookies
Ingredients
1/3 cup hazelnut, toasted (45 grams)
2 tablespoons unsweetened Dutch-processed cocoa powder (12 grams)
2 1/2 cups all-purpose flour (350 grams)
1/8 teaspoon salt
1 cup unsalted butter, room temperature (227 grams)
3/4 cup granulated sugar (150 grams)
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest (1 medium orange)
Directions
1Preheat oven to 350掳 F (177掳 C) and place rack in center of oven.
2Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool.
3When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
4In a small bowl whisk together the flour and salt. Set aside.
5In bowl of electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
6Divide the dough in half and place one half of the dough back into the bowl of electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
7Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
8Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
9Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside.
10On the second sheet of parchment roll out the chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
11Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
12When both the white and chocolate doughs are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
13Lightly brush the top of the dough with a little water or lightly beaten egg white (this helps the layers to stick together).
14Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
15Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm).
16(Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3- 2 inch by 10 inch stripes) (5 x 25 cm).
17Place one strip on a piece of plastic wrap.
18Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black).
19Brush the top of the second layer with water and stack the third layer.
20Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
21When firm, remove from freezer and unwrap, placing the dough on a cutting board.
22Using a sharp long knife, cut the layers lengthwise into 1/4 inch (0.6 cm) wide and 10 inch (25 cm) long strips (You will end up with 8 strips).
23Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect.
24Re-wrap stack and place in freezer again to firm up.
25 Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth - Cover and refrigerate until slightly firm.
26 Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
27 Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm.
28 Can freeze dough for up to 2 weeks.
29 Preheat oven to 350掳 F (177掳 C) and place rack in center of oven.
30 Line a baking sheet with parchment paper.
31 Remove dough from freezer and place on a cutting board.
32 With a sharp knife cut the block of dough into 1/8 to 1/4 inch (0.5 cm) thick slices.
33 Place on prepared baking sheet about 1 inch (2.54 cm) apart.
34 Bake for about 5-7 minutes or until cookies just start to brown around the edges.
35) Remove from oven and place on wire rack to cool.
36) Baked cookies can be stored in an airtight container up to one week.
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