Word Game And Checkers Cookies Recipes

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs and vanilla; beat until thoroughly combined. Beat in 2 cups flour, baking powder, and salt.
• Divide dough in half; transfer one half to another bowl. To the remaining half in mixer bowl, add 1 cup flour and 1 teaspoon water; beat until combined. Transfer to a piece of plastic wrap. Return other dough half to mixer bowl; add cocoa powder and remaining 1/2 cup flour. Beat until combined. Transfer to another piece of plastic wrap. Flatten both halves into disks, and wrap well. Chill at least 30 minutes or overnight.
• Turn out plain dough onto a lightly floured surface; divide in half. Roll out one half about 1/8 inch thick. Using a paring knife or cookie cutter, cut dough into 1 1/2-inch squares; arrange on a parchment-lined baking sheet. Roll out other dough half; cut just enough additional squares to total 52. Place on another parchment-lined baking sheet; chill until firm, at least 20 minutes.
• Meanwhile, using a 1 1/4-inch cookie cutter, cut out rounds from remaining plain dough. Reroll scraps, if desired. Place on a parchment-lined baking sheet, about 3/4 inch apart; chill until firm.
• Remove chocolate dough from the refrigerator, and divide in half. On a lightly floured surface, roll out one half about 1/8 inch thick. Brush off excess flour with a dry pastry brush. Using 1-inch letter-shaped cookie cutters (dip in flour before each cut), cut out 2 of each letter (for a total of 52 letters), and using a thin spatula, transfer to a parchment-lined baking sheet. If dough stays in cutter, gently tap the side of the cutter against the counter or your hand to remove the letter.
• Using the same 1 1/4-inch cookie cutter, cut out additional rounds from remaining chocolate dough. Reroll scraps, if desired. Place on baking sheet with plain rounds; chill until firm.
• Preheat oven to 350 degrees. Remove squares and letters from refrigerator. Using a pastry brush or your fingertip, dampen the top of each square with water; center a letter on top of each square. Transfer to baking sheets, about 3/4 inch apart. Bake until just starting to brown, 9 to 10 minutes, rotating baking sheets halfway through cooking time. Transfer cookies to wire racks to cool completely.
• Remove rounds from refrigerator, and bake until just starting to brown and turn crisp, 9 to 10 minutes. Transfer cookies to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 5 days.