How To make Checkerboard Cookies
3/4 c PLUS
1 tb Butter or margarine,
-softened and divided 2 Egg yolks
1/2 ts Vanilla extract
1 pk DUNCAN HINES Moist Deluxe
-Fudge Marble Cake Mix 1 Egg, lightly beaten
1. Combine 3/4 cup butter, egg yolks and vanilla
extract in large bowl. Beat at low speed with electric mixer until blended. Set aside cocoa packet from Mix. Gradually add cake mix. Blend well. 2. Divide dough in half. Add cocoa packet and
remaining 1 tablespoon butter to half the dough. Knead until well blended and chocolate colored. 3. Roll out yellow dough between two pieces of waxed
paper into a 6" square. Repeat with chocolate dough. Remove top pieces of waxed paper from yellow and chocolate doughs. Cut each square into twelve 1/2" wide strips. 4. To assemble, place one strip chocolate dough on
plastic wrap. Brush edge with beaten egg. PLace one strip yellow dough next to chocolate dough. Brush edge with egg. Repeat with a second chocolate strip, egg and a second yellow strip to make first row. Brush top of row with egg. Prepare second row by stacking strips on first row, alternating yellow over chocolate strips. Brush edge and top of each strip with egg. Repeat for third row to complete one checkerboard bar. Repeat with remaining strips to make second bar. Cover with plastic wrap. Refrigerate 1 hour or until firm enough to slice. 5. Preheat oven to 350'F. Grease baking sheets.
6. Cut checkerboard bars into 1/4" slices. Place 2"
apart on greased baking sheets. Bake at 350'F. for 7-9 minutes or until edges are light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight containers. Makes 4 dozen cookies. -----
How To make Checkerboard Cookies's Videos
How to Make Checkerboard Cookies Recipe
In this episode i want so you a very beautiful cookies recipe and that is Checkerboard Cookies.Very beautiful and easy to make.I will show you the easy way how to make this cookies.For this cookies we will need few ingredients.Lets see what we will need.
Ingredients:
Butter 150 grams
All purpose flour 2 cup
Sugar 1 cup
Vanilla essence 1 spoon
Baking powder 1 spoon
Salt pinch of
Egg yolks 3
Unsweetened cocoa powder 2 spoon
Method:
First beat the butter.Then add the sugar and vanilla essence and again mix it well.Next add egg yolks one by one into the sugar mixture.Then add the salt and baking powder into the all purpose flour and mix it with a spoon.Then add half of the flour mixture into the egg mixture and beat it.Next add the remaining flour and mix it well.Then place the flour mixture into a flat surface.Now knead it with your hands.Once it is soft and beautiful divide it into two equal part.Take one part and wrap it with a plastic wrap and keep it into your refrigerator.Now make the chocolate batter.For that take the cocoa powder and add 2-3 spoon of hot water and mix with it.Now add the chocolate paste into the rest of the cookie dough and knead it until its perfectly mix.Now wrap it with a plastic wrap and keep it at least half an hour to make the cookies.After half an hour of refrigerator now again knead it both the dough and now roll it using a rolling pin.We need total 4 sheets of cookie sheets and size should be same.Two sheets will be chocolate sheets and two sheets will be white.Now take one white color cookie sheets in a flat surface and add some egg whites in the top.Then place the chocolate sheets into the top of the white sheets and again add some egg whites into the top.In the same way place the other sheets also.Now wrap it with a plastic wrap and keep it in the refrigeration for few hours.After 2-3 hours now slice it up.Then take a slice and add egg white using a brass and keep it in a flat surface.Next take another slice and rotate it 180 degree and add some egg white and place it in the top.In the same way continue the other slice also.Now press it little bit or you can wrap it with plastic wrap and keep it in the refrigerator.Now slice it up using a knife.Its depends on you that is how much thick you like.Now keep it in a baking tray.Then put the cookies into the preheated oven.My oven is already preheated in 180 degree Celsius for about 10 minutes.Back them into 180 degree Celsius for 15-20 minutes.Once it is done let it cool into the cooling wrack.After completely cool then you can serve it with tea or coffee.It is so beautiful and easy cookies.Try this checkerboard cookies and i am sure your family,kids and friends will love it.Enjoy..
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How To Make Checkerboard Cookies
FULL RECIPE BELOW
Learn along with our pastry arts chef as she shows you how to make these adorable checkerboard cookies! This is going to become one of those staple recipes you can whip up for any occasion.
CHECKERBOARD COOKIE RECIPE:
Ingredients
7 oz confectioners’ sugar
7 oz butter
6 eggs, separated
1 tsp vanilla
14 oz all-purpose flour
¼ tsp salt
For the paste
4 tsp cocoa powder
4 tsp flour
2 tsp water
Directions
1. Cream the butter and sugar and add the eggs yolks and vanilla and mix until incorporated. Add the flour and salt.
2. Divide the dough in thirds and return one third of the dough to the mixer. Make a paste by adding the water to the cocoa powder and then adding the flour, mix into the dough.
3. Form one inch thick bricks with the chocolate and the other one third of the dough, wrap I plastic and refrigerate until firm, about 2 hours or overnight. Save the remaining on third of vanilla dough for en-robing the cookie.
4. Once the bricks have set cut each in half length ways making two ½ inch pieces. Brush each with egg white and stack alternating flavor’s, wrap and chill until set.
5. Once set cut into ½ inch slices and brush with egg white and stack alternating flavors giving the checkerboard effect.
6. Roll the final piece of dough on plastic and en-robe the stacked dough.
7. Refrigerate until set, cut in 1/8 to ¼ inch thick slices. Bake at 355 degrees for about 20 minutes or until golden brown around the edges, smaller cookies will take less time.
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Checkerboard Cookies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Checkerboard Cookies. Besides being a great looking cookie, I love how Checkerboard Cookies give you both a chocolate and a vanilla cookie in one. Unlike most Checkerboard Cookies that have just four squares (two white and two chocolate), this recipe has a more complex checkerboard design with 24 squares (12 white and 12 chocolate). While a little more time consuming to make, the results are simply amazing.
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Checkerboard Cookies Recipe
Impress your friends and family with this awesome cookie recipe! This easy recipe makes chocolate and vanilla checkerboard cookies.
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Eggless Vanilla Chocolate Cookies | Mesmerizing 5 ingredient Cookies
Eggless vanilla chocolate cookies (Checkerboard and pinwheel cookies) Only 5 ingredients for these Basic and Yet Mesmerizing Chocolate and vanilla cookies.
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Ingredients (70 Swirl cookies or 45 Checkerboard cookies)
2 and 1/ cups (275 g) of all-purpose flour
1/2 cup (90 g ) of granulated sugar
7/8 cup (200 g) of salted butter (cut into cubes)
2 teaspoons of vanilla extract
2 Tablespoons of cocoa powder
Chocolate Swirl Directions:
1. With a Food processor or with your hands on a clean counter mix the flour, sugar, vanilla extract, and butter. Work the ingredients until the dough comes together.
2. Divide the cookie dough into two parts. Mix one of them with the cocoa powder. Chill for 10 min.
Roll out two equally large rectangles, 6x15 inches (about 5x40 cm). Chill again for 10 min.
Place the chocolate rectangle over the basic dough rectangle.
Roll up tightly, starting with the long side. Preheat the oven to 390°F (200°C).
Refrigerate for 10 minutes and then cut into 1/8 inch slices. (3-4 mm) and place them 2 inches apart on a prepared baking sheet with parchment paper.
Bake for about 10 minutes.
Checkerboard Cookies Directions:
1. With a Food processor or with your hands on a clean counter, mix the flour, sugar, vanilla extract, and butter. Work the ingredients until the dough comes together.
2. Divide the cookie dough into two-part. Mix one of them with the cocoa powder and then divide both the light and the dark part into two parts and Chill for 10 min.
Roll out each dough into an oblong roll about 1-2 cm in diameter.
Start alternating the pieces with chocolate and vanilla, then square it off and press together. Preheat the oven to 390°F (200°C)
Refrigerate for 10 min and then cut into 1/8 inch slices. (3-4 mm) and place them 2 inches apart on a prepared baking sheet with parchment paper.
Bake for about 10 min.
Enjoy!
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Checkerboard Cookies
Checkerboard cookies are delicious buttery sugar cookies shaped in a checkerboard pattern. The cookies are made by alternating two color pieces of dough shaped into a rectangular block. When chilled simply cut into slices and bake. It is that easy. The recipe is really not complicated and you can try different flavor combinations and colors each time.
To print the recipe check the full recipe on my blog:
#checkerboardcookies #butterysugarcookies
Ingredients
Makes about 30-35 cookies
Pistachio Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) pistachio, ground
1 tsp (5g) almond extract
1/4 tsp (1g) salt
green food coloring
Chocolate Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1. Prepare the pistachio dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk, almond extract and green food coloring and mix until well combined. With mixer on low incorporate pistachio and flour. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
2. Prepare the chocolate dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. With mixer on low incorporate flour and cocoa powder. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
3. Refrigerate pistachio and chocolate dough for 1-2 hours.
4. When chilled cut each rectangular block into thirds. Cut each piece into thirds again so you get 9 pieces of chocolate dough and 9 pieces of pistachio dough.
5. Start alternating pieces of chocolate and pistachio. Form two blocks again each containing 9 alternate pieced of dough.
6. Wrap each block in plastic wrap and refrigerate for at least 30 minutes.
7. Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
8. Slice each block into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
9. Bake for 12-15 minutes or until slightly golden on the edges.
10. Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.
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