Checkerboard Cookies Ii Recipes

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Steps:

• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly.
• Beat the butter, granulated sugar and salt in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla, then mix in the melted white chocolate. Reduce the speed to low and mix in the flour in two batches until just combined.
• Remove half of the dough; beat the orange zest and food coloring into the remaining dough. Wrap the plain dough and red dough separately in plastic wrap, flatten each into a rectangle and chill until firm, at least 1 hour.
• Working on 2 separate sheets of floured parchment, roll out each piece of dough into a rough 5-by-10-inch rectangle (about 3/8 inch thick), then trim each piece to form a 4 1/2-by-9 1/2-inch rectangle. Using a sharp knife, cut each rectangle lengthwise into nine 1/2-inch-wide strips. (If the dough gets too soft, refrigerate until firm.)
• Lay 3 alternating color strips together (white-red-white). Using a wet finger, moisten the sides and tops so the strips adhere without gaps, pressing to seal. Top with 3 strips in the opposite pattern (red-white-red). Top with 3 more strips, repeating the first pattern. Repeat to build another log, starting with a red-white-red pattern. Wrap the logs and chill for 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 3 baking sheets with parchment. Unwrap the dough. Lightly brush the logs with water, then firmly press the sides in the sanding sugar. Using a sharp knife, trim the ends of the logs, then slice into 1/3- to 1/2-inch-thick cookies, about 24 per log.
• Arrange the cookies 1 1/2 inches apart on the baking sheets. Bake 2 of the pans (refrigerate the other), switching positions halfway through, until the cookies are just set but not browned, 12 to 15 minutes. Let cool 5 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet.

Steps:

• Beat the butter, sugar, vanilla and salt together in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add 1 1/2 cups flour and beat on low until incorporated.
• Divide the dough in half. (This recipe relies on precision, so use a scale if you have one.)
• Return half of the dough to the bowl and add about 8 drops food coloring and the remaining 2 tablespoons flour. Beat until thoroughly incorporated. Add more food coloring until the dough is a true, bright red, beating well to fully distribute the color. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
• Put the remaining dough in the bowl and add the cocoa powder. Beat until evenly distributed. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
• Use a ruler to draw a 7-inch square on 2 pieces of parchment. Invert one piece of parchment and put one piece of dough in the square. Cover with another, unmarked parchment and pat and roll the dough to the dimensions of the square, making sure it is an even thickness. Trim the edges of the square if necessary. Carefully transfer the dough on the parchment to the refrigerator and chill until firm.
• Meanwhile, repeat with the other piece of dough and chill.
• Take out one square of dough and use a ruler to carefully cut it into 9 3/4-inch-thick strips (there may be extra dough). Carefully return the dough to the refrigerator until firm and repeat with the other square of dough. Refrigerate until firm.
• Lay out a clean piece of parchment paper. Carefully arrange three strips of dough directly next to each other on the parchment, alternating colors (i.e. red, black, red). Top each strip with a strip of the opposite color to make a second layer. Continue to layer, again alternating colors, to make a cookie brick; it will be 3-by-6 inches. Use a ruler or the side of a bench scraper to straighten the edges of the brick. Wrap the brick in the parchment paper, gently turning and pressing against the work surface to flatten out all the sides. Refrigerate until firm, about 30 minutes.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Slice the brick crosswise into 1/4-inch-thick cookies, arranging them about 1/2 inch apart on the prepared baking sheets.
• Bake the cookies, switching the positions of the baking sheets halfway through, until slightly puffed and just set, 12 to 13 minutes.
• Cool on the pans 5 minutes, then transfer to a rack to cool completely.

Steps:

• Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour.
• Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden.

Steps:

• Preheat oven to 350° F (177° C) and place rack in center of oven.
• Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool.
• When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
• In a small bowl whisk together the flour and salt. Set aside.
• In bowl of electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
• Divide the dough in half and place one half of the dough back into the bowl of electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
• Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
• Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside.
• On the second sheet of parchment roll out the chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
• Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• When both the white and chocolate doughs are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
• Lightly brush the top of the dough with a little water or lightly beaten egg white (this helps the layers to stick together).
• Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
• Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm).
• (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3- 2 inch by 10 inch stripes) (5 x 25 cm).
• Place one strip on a piece of plastic wrap.
• Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black).
• Brush the top of the second layer with water and stack the third layer.
• Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
• When firm, remove from freezer and unwrap, placing the dough on a cutting board.
• Using a sharp long knife, cut the layers lengthwise into 1/4 inch (0.6 cm) wide and 10 inch (25 cm) long strips (You will end up with 8 strips).
• Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect.
• Re-wrap stack and place in freezer again to firm up.
• Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth - Cover and refrigerate until slightly firm.
• Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
• Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm.
• Can freeze dough for up to 2 weeks.
• Preheat oven to 350° F (177° C) and place rack in center of oven.
• Line a baking sheet with parchment paper.
• Remove dough from freezer and place on a cutting board.
• With a sharp knife cut the block of dough into 1/8 to 1/4 inch (0.5 cm) thick slices.
• Place on prepared baking sheet about 1 inch (2.54 cm) apart.
• Bake for about 5-7 minutes or until cookies just start to brown around the edges.
• Remove from oven and place on wire rack to cool.
• Baked cookies can be stored in an airtight container up to one week.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

Steps:

• Place toasted hazelnuts in your food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
• Preheat oven to 350 degrees F
• In a small bowl whisk together the flour and salt. Set aside.
• With a hand mixer, beat the butter and sugar until light and fluffy. Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
• Divide the dough in half and place one half of the dough back into the bowl of your electric mixer.
• Divide the dough in half and place one half of the dough back into the bowl and add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
• Lay out two large sheets of parchment paper (about 10 x 12 inch) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• Meanwhile, take the chocolate dough and remove 1/2 cup and cover with plastic wrap. Set aside.
• On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• When both the white and chocolate dough are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
• Lightly brush the top of the white dough with a little water
• Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
• Trim the edges of the two dough's so the rectangle now measures 6 inches by 10 inches.
• Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.
• Lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes)
• Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
• When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2 inch wide and 10 inch long strips. (You will end up with 4 strips).
• Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap stack and place in freezer again to firm up.
• Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.
• Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
• Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design.
• Wrap in plastic and freeze until firm.
• Preheat oven to 350 degrees F
• Line a baking sheet with parchment paper.
• Remove dough from freezer and place on a cutting board.
• With a sharp knife cut the block of dough into 1/4 inch thick slices.
• Place on prepared baking sheet spacing about 1 inch apart.
• Bake for about 5-7 minutes or until cookies just start to brown around the edges.
• Remove from oven and place on wire rack to cool.