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Checkered Cookies

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Ingredients
  Butter 300 Gram, softened (1 1/4 Cup)
  Powdered sugar 150 Gram, sifted (Generous 1 Cup)
  Salt 1 Pinch
  All-purpose flour 400 Gram, sifted (2 2/3 Cup)
  Unsweetened cocoa powder 30 Gram, sifted (1/4 Cup)
  Egg white 1 , lightly beaten
Directions

Beat butter, powdered sugar and salt in a large bowl until pale and creamy.
Knead in flour to make a dough.
Divide dough in half.
Knead cocoa powder into 1 half.
Press each half into a ball and wrap separately in foil or plastic wrap.
Refrigerate 30 minutes.
Divide each piece of dough into 5 pieces.
On a floured surface, roll 1 color into 5 long thin rolls.
With the other color, roll 4 pieces into long thin rolls.
Arrange 9 rolls into a checkerboard design, brushing and sealing with a little egg white.
Roll out remaining dough large enough to wrap around assembled dough.
Seal with egg white.
Wrap in foil or plastic wrap.
Refrigerate until firm, about 1 hour.
Preheat oven to 375°F (190°C).
Cut dough into 1/4-inch (5-mm) thick slices; place on a baking sheet.
Bake 10 to 15 minutes or until light dough is golden.
Remove cookies from baking sheet with a spatula; cool on a rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Interest: 
Everyday

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