I have decided to spend my afternoon making this checkerboard cookies. At first glance, I thought it will be complicated to prepare, the more different recipes found on the net driving me more confused especially all those measurements.
This requires a little bit of extra effort to make these fanciful cookies but it is worthwhile. Really enjoyed and pretty simple to bake them. The rectangle dough of plain and chocolate is cut into 2 then stack on top of each so you have 4 layers. Now slice each log about 1/2 in thick then stack them alternately to obtain checkerboard pattern.
It is mildly sweetened with half a cup sugar but you can add more if you want it sweeter. Another tip is to place the dough into clear storage bag, roll out into rectangle about 7 x 9.5 in for both plain and chocolate dough. After chilling, using a scissor, cut open from the center of the bag. This way we need not use any flour and avoid sticking to your board. Line your board with plastic when you did the stacking job.
Yield : 35 cookies
2 C all purpose flour
1 TB corn flour
170g softened butter
1/2 - 3/4 C fine sugar
1 tsp vanilla extract
2 TB cocoa powder
1-2 TB ice water if needed
Cream butter and sugar until well blended. Add vanilla.
Gradually add both flour and forms into soft dough.
Divide dough into 2. Add cocoa powder to one portion. If too dry, add a tablespoon of ice water. Mix until cocoa and flour are well mixed.
Insert plain dough into clear plastic, roll out into rectangle. Chill for 20 minutes.
Repeat the same procedure for chocolate dough. Chill for 20 minutes.
Cut each rectangle into 2., now stack each dough on top of each color. Chill 20 minutes.
Slice the block about 1/4 in thick. Now stack 3 slices on top of each to get checkerboard pattern. Chill 20 minutes. Cut into 3/8 in thick. Preheat oven @ 160 C.
Place onto baking sheet and bake for 15-20 minutes.
Cool on rack to cool.