I found this Checkerboard Cookies recipe on http://checkerboardcookies.blogspot.com/. I adopted it beacuse it has clear step by step visuals of the entire recipe. This recipe made my job very simple. So I have pasted this recipe on my blog page just for reference. Even the images on this page have been adopted from there only.
Checkerboard Cookies - A Holiday Tradition
This holiday recipe for checkerboard cookies is from the archive of Elizabeth MacMullen from the Frankford section of Philadelphia.
INGREDIENTS:
1/2 lb butter
5 1/2 cups sifted flour
2 cups sugar
4 eggs
2 teaspoons vanilla
2 squares (2 oz) baking chocolate (melted)
2 teaspoons baking powder
1 teaspoon salt
1 egg white, beaten, for sticking layers of dough together
HOW TO MAKE:
1) Mix flour, baking powder and salt
2) In large bowl, cream butter and sugar together, add in eggs beat, followed by vanilla extract, then add in remaining dry ingredients. Mix well.
3)Split the prepared dough into two separate bowls.
4) One half should be blended in with the melted chocolate. The other one half of dough should remain plain vanilla.
5) Place the vanilla block in a flat baking pan lined with clear wrap. Flatten with hand into a flat layered block.
6) Mix the other dough with the melted chocolate, to create a second chocolate block layer.
7) Brush the top of vanilla layer with the egg white and then place the chocolate layer on it. Repeat layering process with the chocolate block. Next, place the sheet into the freezer to cool for about 2 hours.
8) With a sharp cutting knife, slice the large brick in half.
9) Proceed to further slice the respective bricks into roughly roughly 3/8 inch strips
10) Overlap and stack the strips to create the trademark checkerboard crosshatch. Egg white helps to stick the layers well.
11) Repeat the procedure once again to create an eight alternating chocolate/vanilla cross hatch pattern. Smooth edges
12) Cut across the brick to create individual cookies, place on baking tray.
13) Heat oven to 190 degrees celsius, and bake for 15 minutes.
14) Remove from oven and place on wire cooling racks.
Now its time to rate myself .
DIFFICULTY LEVEL : MODERATE
RATING POINTS : 7/10**
Checkerboard Cookies - A Holiday Tradition
This holiday recipe for checkerboard cookies is from the archive of Elizabeth MacMullen from the Frankford section of Philadelphia.
INGREDIENTS:
1/2 lb butter
5 1/2 cups sifted flour
2 cups sugar
4 eggs
2 teaspoons vanilla
2 squares (2 oz) baking chocolate (melted)
2 teaspoons baking powder
1 teaspoon salt
1 egg white, beaten, for sticking layers of dough together
HOW TO MAKE:
1) Mix flour, baking powder and salt
2) In large bowl, cream butter and sugar together, add in eggs beat, followed by vanilla extract, then add in remaining dry ingredients. Mix well.
3)Split the prepared dough into two separate bowls.
5) Place the vanilla block in a flat baking pan lined with clear wrap. Flatten with hand into a flat layered block.
6) Mix the other dough with the melted chocolate, to create a second chocolate block layer.
7) Brush the top of vanilla layer with the egg white and then place the chocolate layer on it. Repeat layering process with the chocolate block. Next, place the sheet into the freezer to cool for about 2 hours.
8) With a sharp cutting knife, slice the large brick in half.
9) Proceed to further slice the respective bricks into roughly roughly 3/8 inch strips
10) Overlap and stack the strips to create the trademark checkerboard crosshatch. Egg white helps to stick the layers well.
11) Repeat the procedure once again to create an eight alternating chocolate/vanilla cross hatch pattern. Smooth edges
12) Cut across the brick to create individual cookies, place on baking tray.
13) Heat oven to 190 degrees celsius, and bake for 15 minutes.
14) Remove from oven and place on wire cooling racks.
Now its time to rate myself .
RATING NOTES:
RATING POINTS : 7/10**
** While cutting across the brick to create individual cookies, cut them about 3/8 inches only. The individual bricks need to be thin as they become bigger once they are baked.
** Beat the butter-egg mixture till fluffy for best results.
** Beat the butter-egg mixture till fluffy for best results.
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