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CheckerBoard Cookies II

CheckerBoard Cookies II

MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

mmmdessert
25

mmmdessert

12/21/2003

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 expected. Most importantly, the flavor is quite bland. Better save the time and ingredients for other tastier cookies.

DASHONBURTON
23

DASHONBURTON

9/29/2005

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 before cutting them into strips and arranging them in the right pattern. That way the squares had crisp edges. Then I did an egg-wash and chilled the dough overnight before baking. I substituted hot cocoa mix for the cocoa powder and it worked fine.

Heather
22

Heather

12/20/2005

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 to work with it after following the directions exactly, it was also a little tough. the flavor, however was fine, I just prefer cookies that don't take forever to make and actually hold together. Also, when the chocolate was added, the dough got even drier. The cookie took on a misshapen appearance while baking, where the "vanilla" part got puffier than the chocolate, and they kind of made "kite" shapes.

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