Checker Board Cookies

Chef

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Vanilla Dough:
1 pound Unsalted butter
15 ounces Powdered sugar
4 Eggs
2 teaspoons Salt
1/2 fluid ounce Vanilla extract
1 teaspoon Almond extract
6 ounces Almond Flour
24 ounces Pastry flour
Chocolate Dough:
1 pound Unsalted butter
15 ounces Powdered sugar
4 Eggs
2 teaspoons Salt
1/2 fluid ounce Vanilla extract
1 teaspoon Almond extract
3 ounces Almond flour
3 ounces Cocoa powder
23 ounces Pastry flour (1 lb. 7 oz.)
Yield: 160 Cookies
1. For the vanilla dough, cream the butter and powdered sugar until light and fluffy. Add the eggs one at a time, scraping well between additions. Beat in the salt, vanilla extract, almond extract and almond flour. Add pastry flour and beat until just combined.

2. Wrap tightly and chill the dough until firm.

3. Prepare the chocolate dough following the same procedure used for the vanilla dough. Add the cocoa powder with the almond flour. Wrap tightly and chill the dough until firm.

4. On a well-floured surface roll the vanilla and chocolate doughs into rectangles 1/4-inch (1.25 centimeter) thick. Cut the dough into 2-inch (5 centimeter) wide strips.

5. Brush a strip of chocolate dough lightly with water, place a vanilla strip on top. Repeat with a second chocolate strip and end with a strip of vanilla dough. Refrigerate until firm.

6. Using a long French knife cut the block of dough lengthwise into four equal strips.

7. Place a cut strip flat side down on a paper-lined sheet pan. Lightly moisten with water. Place another cut strip onto the first, making certain that the chocolate and vanilla bands are touching. Repeat with two more strips for a total of four. This block of dough may be wrapped in a 1/8-inch (3 centimeter) thick sheet of dough if desired.

8. Freeze until hard. Cut crosswise in 1/4 inch (6 millimeter) slices. Place on a paper-lined sheet pan. Bake at 375°F (190°C) until golden brown, about 14 to 16 minutes.



Notes: Method: Icebox
 
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