Mark the short edge of the dough at 3/8" intervals. 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. Im not sure where I went wrong, but the dough tastes great. You might want to check out the comment guidelines before chiming in. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six. When I asked on Instagram, she said she would try to write it up, but I would love to bake these with my kids tomorrow (oops, today! Bake until done, 10 to 12 minutes. She was precise in her baking. 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. Absolutely and no, I dont think you need to adjust the baking time much because the cookies are small and thin. I never freeze the baked cookies. Slice the chilled dough and bake. Handling the strips delicately, form two checkerboard logs alternating the chocolate and vanilla strips (see the photo of the finished cookies). I was a little surprised at how small they turned out, although if I had bothered to do the math I would have known. Brush tops and in between the strips with egg wash. Gently press strips together. Continue from To finish cookies: instructions above. (If it's helpful, see this parchment paper rounds for cakes video & post.) Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Great, thank you! [Normal people choose one color per log. Using a sharp knife slice the dough into thirds, longwise. You can also use 1/8 teaspoon of lemon oil. Great idea. Just made these for my Christmas gifts. With a very sharp knife, slice the wrapped rectangle into cross-sections every 1/4 inch. These look beautiful Deb! Lightly brush one strip with some of the egg white, then place a second strip on top with the colors alternating. But its easier to work with a fair amount of dough. Divine. Instagram Apparently AJ can only listen to Dean Martin sing "Baby it's Cold Outside" for about a month before. Thank you so much for putting weight measurements for the salt and extract! Arrange on the baking sheets. The dough is simple and the step by step process is very straightforward and actually fun to do. I think that egg yolk in the dough is really the key. Disappointing (as I value my time). Flour - all purpose flour Ive often told people that my very weird form of stress relief/mindless scrolling is to read all the comments under a Smitten Kitchen post, so you can imagine how much I have loved this series of comments. 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.. Basically like moving puzzle pieces around. 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. It is useful to many. Note: I am always inspired by Susan Spungens expert cookie styling, and was here too in both the colorful edges she uses in these Zebra Stripes and the marbling technique she uses in her Marbled Tahini Shortbread. 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. Repeat with second log, creating more cookies. Bake! 1 3/4 cups (230 grams) all-purpose flour, divided Lightly brush the beaten egg whites on the vanilla dough square. Thanks! So I split each bit of dough into two and did this though I couldnt get any of them to be 10 inches long, only 8-9. I wasnt as careful as I could have been and mis-stacked some and also had some slices ended up different enough sizes that some of my checkerboards were wonky. Parchment paper helps the cakes seamlessly release from the pans. can i substitute unsalted butter with the normal one like buttercup? Remove this long slab from the freezer and, using your sharpest knife and steadiest hand, cut it the long way into eight 1/4-inch-wide slices. Hi! Is this based on Chris Moroccos marbled shortbread with sanding sugar? You can either wrap them individually or place them together in an airtight container. Instructions To make the coating: Place the egg whites in a small bowl with a few drops of water and whisk until foamy. I think the note may be re the temperature of the butter? Of course, I dont have colored sanding sugar now, but I now where I can get some. These look great! Remove baking sheets from oven, and let cookies cool 2 minutes. Put a small amount of food coloring in the center of one section. 9 years ago: Cauliflower-Feta Fritters with Pomegranate You CAN color sugar! google_ad_client = "pub-0344629171839090"; Put the 2nd half on top of the first and cooled. I even think this is a cookie recipe that is great to get your kids involved in making! I definitely agree with Flos comment that this direction seems incorrect: Place each dough half between two pieces of parchment paper and roll each into two (approximately) 4 to 510-inch (10 to 1325-cm) rectangles that are 1/4-inch (6mm) thick. It should not be roll EACH into two rectangles. Refrigerate again for at least 30 minutes. Ive had them for eons (I cannot tell you how long) so I cant link them but any colored sanding sugar will work here. You can use salted butter but then skip the added salt. You will have 18 strips total. You can add any flavorings (or tints) youd like to either dough. Add the egg yolk and vanilla and beat on low speed until blended. I wonder if you can make them with other colors or flavors for Christmas? Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Please read my disclosure policy. Id say 99% but its actually higher, which is an astounding number for the web. The comment form collects your name, email and content to allow us keep track of the comments placed on the website. I like all three patterns; they look festive together. If youre using a stand mixer or food processor, you can begin with cold butter, cut into cubes. Yes, most shaped cookies can also be slice-and-baked. I love this feature because it takes the guess work out of making sure it fits the pan! Remove the dough from the refrigerator and slice into 1/4- inch pieces. Repeat with an additional two strips in the same alternating fashion to make a square-edged log. Divide dough in half. If you began with cold butter in a stand mixer, this will take a couple minutes and require you to scrape down the bowl a few times. Butting in here to say how much I love this exchange! I just used McCormick liquid food color. I used my favorite cookie methods outlined in my Unfussy Sugar Cookies for ease: starting with cold butter and rolling out the dough right away with no floured counter to clean up. Mixing red with blue to get lavender did not work (gray). Sables can be tricky to slice when cold, but the dough shouldnt be crumbly otherwise. Oh dear. I love the texture and visual and especially that they were flavorful and not too sweet. **Im also in the boat of needing to make every recipe that comes across your Instagram. Using medium speed of an electric mixer, beat butter until creamy. Slice each rectangle into 1/4-inch thick slices. Sorry for the confusion. 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! Scrape out the mixing bowl or food processor and scoop out this vanilla dough, setting it aside. To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. A great addition to any Christmas cookie collection. 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. This recipe may be a bit above my pay grade! Just substitute the regular old all purpose flour out for equal amounts of your favorite gluten free flour. Add the yolks and vanilla and mix until smooth. First prepare the white dough by adding the soft butter to a mixing bowl together with the sugar and amount of one scrambled egg and vanilla essence. You saved my cookies, which are delicious and so darn cute. google_ad_height = 250; I too am wondering about making the dough and forming ahead of time and storing in freezer until ready. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Every recipe that pops up on my subscription from you is literally a recipe that I say, well I need to stop everything and make that now Cover with plastic wrap or parchment paper and refrigerate until firm, at least for 2 hours. I usually try your recipes years later, but happened to see this post this morning and felt inspired to make them. Its good to have plenty of it to wrap the checkerboard logs around with rather than trying to patch small pieces together or rolling the dough thinner that its supposed to while sweating profusely during the process. Glad it all worked out. To assemble the cookies: Roll each of the doughs into a rough 6" square about 1/2" thick. I miss pinwheels. Required fields are marked *. Grease four 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. This dough might be a touch more crumbly than the one shown, but if kept softer, it might still work. Other Links See also Categories Hi Deb, I love your recipes! Will work on getting my squares more precise. Turn dough out onto a clean work surface; it will be loose and crumbly. I needed to get these done for Christmas plans that next day, so had to slice them as thick as seen in the photos. Ive never made checkerboard cookies, so my family oohed and aaaahed over them. Am I alone on this? Dough not easy to work with. 6 months ago: Chickpea Pan Pagnat I spread out the colored sugar to dry overnight, crumbled it up and its perfectly lovely. I assume you just used the vanilla dough. Make the dough for the cookiesjust one dough for both flavors! There are instructions for food processor, stand mixer, and hand mixer, but no instructions for mixing them by hand. 1 year ago: Brussels Sprout and Bacon Frittata Like I said, the process is easy, very easy to understand. Add the dry ingredients and mix until incorporated and the dough is smooth. Turn the mixer to low and add in the flour, mixing until just combined. Or can they be frozen with the the sugar already on the outside? Mix until evenly combined. 13 years ago: Mushroom and Barley Pie, Mustard-Roasted Potatoes and Walnut Tartlets But they are adorbs! I can recheck the measurements when I make them next. Which would probably give you around 80 cookies, as Stacey says, rather than the 30-36 that the recipe states. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. Can I freeze the formed cookies, and bake off as needed? Add 1/4 cup (35 grams) remaining flour to it and pulse/mix until just combined. First, they are delish! 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. [Each half will weigh 270 to 275 grams.] Chill in freezer for 15 minutes, until solid but not frozen hard. Add vanilla extract, lemon extract, and salt. Hope you can figure it out for the next round!! I might like to try it again and color the vanilla dough. Checkerboard Cookies are festive, fun to make, delicious, and PRETTY! I still have a couple of plastic buckets that were filled with Maurice Lenells. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (adsbygoogle = window.adsbygoogle || []).push({});