Checkerboard Cookies
By Tested and perfected in the Sur La Table kitchen
Checkerboard Cookies
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
about 3 dozen cookies
Preheat oven to 350° F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Onto a clean worksurface turn out prepared shortbread dough. Lightly knead dough until comes together in a smooth mixture and all flour is incorporated. Using a bench scraper, divide dough into two pieces. To one half of dough, using a fine mesh strainer, sprinkle cocoa powder over dough. Knead until cocoa has been fully incorporated and no streaks remain. Set aside and wipe counters clean of any remaining cocoa powder.
Beginning with plain dough, place between two pieces of parchment paper or silicone baking mats and roll into a 7" x7" square, about 1/2" thick. Using a sharp knife or pizza wheel and a ruler, trim to create sharp edges, then cut each square into 9, 3/4" wide strips. It is very important to be precise in measurements. Set aside and repeat with chocolate dough.
To assemble cookie: To a small bowl, add egg and 1 tablespoon water, whisk to combine and set aside. Place a large piece of plastic wrap or silicone baking mat onto clean work surface. Set 3 strips of dough onto sheet, alternating plain and chocolate dough strips. Using a pastry brush, lightly brush tops and sides of dough, gently press three strips of dough together. Repeat with second and third layer, alternating flavors to create a checkerboard effect. Wrap checkerboard log in plastic wrap and transfer to refrigerator. Repeat with remaining dough strips, reversing color pattern. Chill both checkerboard logs for 30 minutes, or freeze for 15 minutes.
Using a ruler and a sharp knife, slice each log into 1/4" thick slices and place on prepared baking sheet, leaving about 1" in between each cookie. Transfer baking sheet to preheated oven and bake until cookies are barely golden and are no longer shiny, about 10 to 12 minutes. Remove from oven and let cookies cool on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack to cool completely.
Onto a clean worksurface turn out prepared shortbread dough. Lightly knead dough until comes together in a smooth mixture and all flour is incorporated. Using a bench scraper, divide dough into two pieces. To one half of dough, using a fine mesh strainer, sprinkle cocoa powder over dough. Knead until cocoa has been fully incorporated and no streaks remain. Set aside and wipe counters clean of any remaining cocoa powder.
Beginning with plain dough, place between two pieces of parchment paper or silicone baking mats and roll into a 7" x7" square, about 1/2" thick. Using a sharp knife or pizza wheel and a ruler, trim to create sharp edges, then cut each square into 9, 3/4" wide strips. It is very important to be precise in measurements. Set aside and repeat with chocolate dough.
To assemble cookie: To a small bowl, add egg and 1 tablespoon water, whisk to combine and set aside. Place a large piece of plastic wrap or silicone baking mat onto clean work surface. Set 3 strips of dough onto sheet, alternating plain and chocolate dough strips. Using a pastry brush, lightly brush tops and sides of dough, gently press three strips of dough together. Repeat with second and third layer, alternating flavors to create a checkerboard effect. Wrap checkerboard log in plastic wrap and transfer to refrigerator. Repeat with remaining dough strips, reversing color pattern. Chill both checkerboard logs for 30 minutes, or freeze for 15 minutes.
Using a ruler and a sharp knife, slice each log into 1/4" thick slices and place on prepared baking sheet, leaving about 1" in between each cookie. Transfer baking sheet to preheated oven and bake until cookies are barely golden and are no longer shiny, about 10 to 12 minutes. Remove from oven and let cookies cool on baking sheet for 2 minutes. Transfer cookies to a wire cooling rack to cool completely.