Professional Baker Teaches You How To Make CHECKERBOARD COOKIES!
Checkerboard Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 4-5 dozen
Prep Time: 45 minutes
Bake Time: 12 minutes
Ingredients
Vanilla dough
1 cup (225 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
½ cup (100 g) granulated sugar (caster sugar)
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla bean paste or extract
2 ½ cups (375 g) all-purpose flour (plaon flour)
½ tsp (2 g) salt
Chocolate dough
1 cup (225 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
½ cup (100 g) granulated sugar (caster sugar)
1 large egg
1 large egg yolk
1 tsp (5 mL) vanilla extract
2 cups (300 g) all-purpose flour (plain flour)
½ cup (60 g) cocoa powder (Dutch process or natural)
½ tsp (2 g) salt
Directions
1. For the vanilla dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
2. For the chocolate dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour, cocoa powder and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
3. On a lightly floured surface, divide the first disc of vanilla dough in half, knead each piece lightly to soften and roll out each to a rectangle that is about 8-x-5-inches (20-x-12-cm) and ½-inch (12 mm) thick. Set aside and do the same with the chocolate dough.
4. Brush the surface of one of the chocolate dough pieces with a little water and place a vanilla piece on top. Brush this with water and top with a chocolate piece, brush again and finish with the vanilla dough. Trim away the edges of all 4 sides. Cut strips lengthwise that are ½-inch (12 mm) thick. If the dough starts to get soft as you work with it, pop it in the fridge to chill 10-15 minutes.
5. To create the checkerboard, lay a strip of this striped dough flat and brush it with a little water. Lay a second strip on top, but inverted so that the chocolate stripes lay on top of the vanilla and vice versa. Repeat with 2 more strips of dough, inverting each time. You will now have a block of dough that has a checkerboard pattern of 4-x-4 squares. Repeat this with any remaining strips of dough (you will likely get 2 logs.)
6. Take the second disc of chilled chocolate dough, divide it in half and roll out into a rectangle that is ¼-inch (6 mm) thick but the width of the checkerboard piece and at least 8-inches (20 cm) long. Brush the checkerboard lightly with water and place it close to one short end of the dough. Roll up the checkerboard in the chocolate dough, brushing each side with water as you go. Trim the dough so the seam is not visible (it works best to make the seam on a flat side, not a corner of the dough) and trim the ends. Now your checkerboard is framed with chocolate cookie dough. Wrap and chill the dough to set it, about an hour. You can repeat this process with vanilla dough for the other checkerboard log. Any excess dough can be rolled, measured and shaped again, or simply roughly stacked for a marble effect when sliced.
7. Preheat the oven to 350 F (180 C) and line 2 baking trays with parchment paper. Slice the checkerboard dough into cookies that are ¼-inch (6 mm) thick and lay them out on the baking trays, leaving an inch (25 mm) in between them. Bake the cookies for about 12 minutes, until the cookies lift easily from the tray and are lightly golden on the bottom. Cool the cookies on the baking tray before removing.
The cookies will keep in an airtight container for up to 5 days.
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How to make COOKIE DOUGH, Freeze & bake later
Add your favorites cookie flavor, can be freeze for a day/week or even a month and bake the cookie anytime.
#frozencookiedough
#cookiedough
Ingredients.1 1/2 cup soften butter
2 cups granulated sugar
4 large eggs, room temp
2 tsp vanilla extract
2 tsp baking soda
1 tsp salt
5 cups all purpose flour
Sugar cookie dough
Just plain
Chocolate cookie
1/2 cup chocolate chips
some chocolate sprinkles
Oatmeal Cranberries
1/2 cup oatmeal, old fashioned or quick
1/2 cup dried cranberries
Doughvember: Mom's(?) Icebox Cookies
My Mom made the best icebox cookies but I no longer have the recipe. Can I duplicate hers with the vintage recipe I found?
Mr. Giles Icebox Cookies
4 cups flour
2 cups brown sugar
1 cup butter
2 eggs
1 teaspoon soda [baking soda]
1 teaspoon cream of tartar [Omitted]
1 cup nuts [I used 2-2 ounce packets of finely diced walnuts]
Vanilla [I used 1 teaspoon]
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Pumpkin Refrigerator Cookies | September Cookie of the Month
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FOR THE COOKIES
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups flour
- 1/2 cup finely chopped pecans
FOR THE GLAZE
- 1-2 tablespoons milk
- 2 teaspoons molasses
- 1 teaspoon cinnamon
- 1/2-1 cup powdered sugar
FOR THE COOKIES
Beat the butter and the sugars until light and fluffy.
Mix in the egg, vanilla, salt, and baking soda.
Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.
Stir in the spices and flour and completely incorporate.
Finish by stirring in the pecans.
Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350 degrees.
Slice 1/4-inch cookies and place on an ungreased cookie sheet.
Bake 10-12 minutes until puffed and firm to the touch.
Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.
FOR THE GLAZE
Mix ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.
Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!
Icebox Cookies Recipe
How to make Icebox Cookies
INGREDIENTS
140g softened butter
90g powdered sugar
1 egg
1 teaspoon vanilla extract
VANILLA DOUGH
125g all purpose flour
CHOCOLATE DOUGH
115g all purpose flour
10g unsweetened cocoa powder
25g Chocolate Chips
12g sliced almond
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Easy Icebox Cookies: 6 ingredient slice and bake cookie recipe
Learn how to make easy 6 ingredient toffee cookies! Follow along with this easy step by step toffee butter cookies recipe. This is one of my favourite slice and bake recipes, also known as icebox or refrigerator cookies. The dough is chilled and sliced before baking, no rolling required! These easy toffee cookies are always a crowd pleaser, and one of my most requested recipes. They can also be made ahead of time, the dough can be refrigerated for 3 days or frozen for up to 3 months! I almost always have this dough in my freezer at all times of the year! Make sure to join us next week for a new easy recipe!!
Toffee Cookie Ingredients
1 Cup butter (softened to room temperature)
1 Cup sugar
1 Large egg
1/2 Tbs vanilla extract
2 Cups + 2 Tbs All purpose flour
1 Cup toffee bits
Toffee Cookie Directions
In the bowl of your stand mixer, or in a large bowl if using a hand mixer combine butter and sugar. Mix on low until well combined, about 2 minutes. Add in your egg and vanilla and continue mixing on low until the mixture is fluffy and pale in colour, around 2 minutes. Add in the flour and mix until just combined. Next, add the toffee bits. Mix on low until just incorporated into the dough. Place 1/2 of the dough onto a piece of plastic wrap. Form the dough into a cylinder that is about one and a half inches in diameter. Repeat with the second half of your dough. Chill dough for at least 1 hour.
Preheat oven to 350F/175C. Line cookie sheets with parchment paper. Remove plastic wrap and slice into 1/4 inch slices. Place onto the parchment lined cookie sheets and bake for 8-10 minutes, or until the edges are just golden brown. Cool on the pan for a few minutes before moving to a wire rack to finish cooling.
This recipe makes 40-48 cookies. I usually save one of my portions of dough for another day. This dough can be kept in the freezer for up to 3 months. Just move it to the fridge for 4 hours and slice and bake. Enjoy!
Questions? Comments? Suggestions? I'd love to hear from you in the comments below!