Checkerboard Cookies

May 18, 2015 by alex

Checkerboard Cookies

These cookies were’t very hard to make or shape. I love the checkerboard pattern and the zest in the cookies. The cookies need more flavor and less sweetness. The cookies melt in your mouth and have a good overall mouthfeel. It would be great to experiment with different patterns and shapes.

Yield 1000g

Vanilla Dough:

184g unsalted butter
68g powdered sugar
1.7g vanilla extract
1.7g orange extract
238g bread flour
Zest of one orange

Directions:

  1. Cream the butter and sugar together in a mixer with a paddle.
  2. Add the rest of the ingredients. Mix until it comes together.
  3. Shape into a 5 inch by 5 inch square, wrap in plastic wrap, and chill.
  4. Roll the chilled dough out to a 5 inch by 10 inch rectangle. Use two 3/8 inch wooden bars to make sure that all of the dough is even.

Chocolate Dough:

184g unsalted butter
68g powdered sugar
1.7g vanilla extract
28g cocoa powder
225 g bread flour

Directions:

  1. Cream the butter and sugar together in a mixer with a paddle.
  2. Add the rest of the ingredients. Mix until it comes together.
  3. Shape into a 5 inch by 5 inch square, wrap in plastic wrap, and chill.

Directions:

  1. Roll the chilled dough out to a 5 inch by 10 inch rectangle. Use two 3/8 inch wooden bars to make sure that all of the dough is even.
  2. Wash one side of one of the doughs with egg whites. Seal the two doughs together and chill.
  3. Cut the dough exactly into a 5 inch by 10 inch rectangle. Save all scraps.
  4. Cut the dough in half so that you have two 5 inch by 5 inch squares.
  5. Brush with egg whites and seal together. Chill.
  6. Cut 3/8 inch slices.
  7. Stack four slices on top of each other. Make sure that it looks like a checkerboard. Make sure that the squares line up regardless of what the rest of the rectangle looks like.
  8. Wrap in plastic wrap and chill.
  9. Roll out scraps into 6 inch by 5 inch flat rectangles.
  10. Brush with egg whites and line the checkerboard dough with the straightest edge.
  11. Roll with plastic wrap and chill.
  12. Cut into 1/4 inch slices.
  13. Slice and bake in a 350F oven until golden brown for about 10 minutes.

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