Advertisement
Checkerboard Cookies
Preparation info
- Makes about
100
cookies - Difficulty
Medium
Appears in
Published 2000
This fun cookie is easy to make when you have equal amounts of vanilla and chocolate doughs. Follow the directions below exactly, especially with regard to the chilling times, and your reward will be perfect checkerboard cookies.
Ingredients
1 1 1
Method
- Press the French Vanilla Sablés dough into a 1-inch-thick square, then wrap and chill. Do the same with the Dark Chocolate Sablés dough. Chill the doughs for several hours or up to several days.
- When you are ready to form the cookies, remove the vanilla dough from the refrigerator, unwrap it, and on a floured surface roll it out to an 8 X 12-inch rectangle, abo
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
These were a lot of fun to make and the instructions are very clear.
Leaving them for an hour or so at a time to chill at various points seems key to making the whole thing hold together effectively, but it does mean that it takes most of a day to make. The actual amount of effort involved is very reasonable, though, and the end result looked and tasted the part!