Chocolate Orange Checkerboard Cookies Recipes

Steps:

• In a large bowl, cream butter, confectioners' sugar and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans., Divide dough in half. Mix baking cocoa into one half; mix orange zest and extract into remaining half., Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic; refrigerate 30 minutes. , Unwrap dough; cut each block lengthwise into quarters, making four 5-1/2x1x1-in. sticks. Switch two of the chocolate sticks with two of the orange sticks, forming two checkerboard blocks. Gently press sticks together to adhere. Rewrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
• Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
• Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
• Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

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.