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Checkerboard Cookies
Preparation info
- Yield: about
150
cookies, approximately 1¾ inches square - Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
1 recipe1 ounce 30 g
Method
- Divide the dough in half. Mix the cocoa powder into one half. Chill the dough until it is firm enough to work with.
- Roll out the plain and chocolate doughs into rectangles of equal size, ⅝ inch (1.5 cm) thick.
- Brush egg wash on the chocolate dough and place the plain dough on top. Refrigerate until firm.
- Cut the rectangle into ⅝-inch (1.5-cm