CheckerBoard Cookies II

CheckerBoard Cookies II

13
MARBALET 48

"Everybody loves these chocolate and butter cookies. The checkerboard pattern creates a dazzling effect."

Ingredients

servings 246 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together the flour, confectioners' sugar and baking powder. Cut in the butter until the mixture has a mealy texture. Stir in the egg yolks and vanilla until dough forms. Divide dough into halves. Knead the cocoa into one half.
  2. Roll out each half of the dough into a rectangle, 8x10 inches. Slice each rectangle lengthwise into 8-1x10 inch strips. Place two strips of opposing colors next to each other. Place two more on top of those, placing opposing colors on top of each other. Repeat until the checkerboard is four strips high. Repeat with remaining strips. Wrap in plastic and refrigerate for at least an hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  4. Unwrap dough and slice into 1/4 inch slices. Place slices 1 inch apart onto the prepared cookie sheets.
  5. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks.

Reviews

13
  1. 17 Ratings

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Most helpful

I love these cookies because of the mystifying pattern. I found the dough hard to work with when I had just made it, so I chilled the rolled-out rectangles in the fridge for about an hour befor...

Most helpful critical

LOT of work for a mediocre cookie. The dough was hard to work with, and it takes a lot of precision to get the strips to be the same size for stacking. The cookies do not look as impressive as...

I love these cookies because of the mystifying pattern. I found the dough hard to work with when I had just made it, so I chilled the rolled-out rectangles in the fridge for about an hour befor...

LOT of work for a mediocre cookie. The dough was hard to work with, and it takes a lot of precision to get the strips to be the same size for stacking. The cookies do not look as impressive as...

This cookie wasn't hard to make, however I found it wasn't worth the time. I wanted to make something interesting for my husband's work, and found the dough was not only crumbly when you tried ...

Good cookie. I changed it up a little bit and made them red and green for christmas.

These cookies tasted and looked great. I used an egg wash to keep the sections together, it worked great.

VERY DISAPPOINTING! I can't even roll this dough out to cut it it's all crumble. I've added a few drops of water...still crumbles, I've added a little more egg...still crumble. I can't believe I...

I love these cookies ever since my Grandma made them for me when I was a little girl. Now that I live on my own with my boyfriend, it was my turn to make them myself this year! This is an excell...

These cookies are difficult to make and taste bland. I made them despite the mixed reviews because my 12 year old son begged me to and then he only ate 1 cookie because he didn't like them.

Great cookie! Nice and simple.