Checkerboard Cookies ...

CHECKERBOARD COOKIES

Definitely a cookie for the professional in all of us, the Checkerboard cookie is a meshing of three different cookies, married into one amazing looking, but time extensive cookie.

You start off with two different cookie doughs. The second dough, Short Dough is then cut into two and cocoa is added to half, to form a third, cocoa cookie.

Vanilla Butter Cookies

Ingredients

1 pound + 11 ounces of unsalted butter at room temperature

1 tsp of vanilla extract

10 ounces of powdered sugar

2 pounds + 3 ounces of bread flour

Directions

1. Using the dough hook at low to medium speed, mix the butter, vanilla, sugar, and flour to make a smooth dough.

2. Place the dough on a paper-lined sheet pan.

3. Press the dough as flat as possible

4. Cover and refrigerate.

Short Dough

Ingredients

12 ounces of granulated sugar

1 pound + 12 ounces of unsalted butter at room temperature

2 eggs

2 tsp of vanilla extract

2 pounds + 2 ounces of bread flour

Directions

1. Place the sugar, butter, eggs, and vanilla in a mixer’s bowl. Mix on low speed using the dough hook, just until the ingredients are combined.

2. Sift the flour with the cocoa powder.

3. Add to the dough and mix only until smooth.

4. Place the dough on a paper-lined sheet pan.

5. Press the dough as flat as possible

6. Cover and refrigerate.

CHECKERBOARD COOKIES:

1 batch of Vanilla Butter Dough

1 batch of Short Dough

1 ounce unsweetened cocoa powder

egg wash (1 egg white)

Directions

Preheat oven to 375°F.

1. Divide the Short Dough in half.

2. Mix the cocoa powder into one half of the Short Dough to make a Chocolate Short Dough.

3. Chill the dough until it is firm enough to work with.

4. Roll out the plain Short Dough and the Chocolate Short Dough into rectangles of equal size 5/8 inch thick.

5. Brush egg wash on the Chocolate Short Dough and place the plain Short Dough on top.

6. Refrigerate until firm.

7. Cut the layered Short Dough rectangle into 5/8 inch thick strips.

8. Lay half of the strips on their sides, brush with egg wash.

9. Arrange the remaining strips on top of the egg-washed strips. Stack them so that they form a checkerboard pattern.

10. Refrigerate until firm.

11. Roll out the Vanilla Butter Cookie dough to 1/8 inch thick and the same length as the checkerboard strips.

12. Brush with egg wash.

13. Place the stacked cookie strips on top of the egg-washed Vanilla Butter Cookie dough.

14. Refrigerate until firm.

15. Slice and bake at 375°F for 15 minutes and rotating half way.

This extensive recipe was sent in by Artie T. who is found on Yelp @ artie808.yelp.com