Checkerboard Cookies Recipe 🍪
Introduction:
Checkerboard Cookies are a delightful treat that not only tantalizes the taste buds but also captivates the eyes with its stunning checkerboard pattern. This recipe, adapted from RecipeZaar, promises a symphony of flavors with a touch of elegance. Though the process may seem elaborate, fear not, for the result is well worth the effort. These cookies are perfect for any occasion, whether it’s a casual weeknight indulgence or a special gathering with loved ones.
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, Weeknight, < 4 Hours
- Yield: 36 cookies
- Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5 stars)
Ingredients:
- 1/3 cup hazelnuts
- 2 cups all-purpose flour
- 2 1/2 tbsp cocoa powder
- 1/8 tsp salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 3/4 tsp pure vanilla extract
- 1 tsp orange zest
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 350°F (177°C) and position the rack in the center. |
| 2 | Roast the hazelnuts in the oven for about 15 minutes until the skins blister. |
| 3 | Wrap the roasted hazelnuts in a clean towel and let them steam for 5 minutes. Then rub the towel briskly to remove the skins. Allow to cool. |
| 4 | In a food processor, finely grind the hazelnuts along with the cocoa powder. Set aside. |
| 5 | Whisk together the flour and salt in a small bowl. Set aside. |
| 6 | In the bowl of an electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract, and orange zest, and beat until well blended. |
| 7 | Gradually add the flour mixture to the butter mixture and beat until just incorporated. Divide the dough in half. |
| 8 | Return one half of the dough to the mixer and add the cocoa and hazelnut mixture. Beat until incorporated. Set aside. |
| 9 | Roll out each dough half between sheets of parchment paper into 6 1/2 x 10 1/2 inch rectangles. Freeze until firm. |
| 10 | Remove the white dough and brush the top lightly with water or beaten egg white. |
| 11 | Remove the parchment paper from the chocolate dough and place it on top of the white dough. Trim the edges to make a 6×10 inch rectangle. |
| 12 | Cut the rectangle into three equal strips (2×10 inches each). Stack them, alternating colors, and press lightly. Freeze until firm. |
| 13 | Slice the stacked dough into 1/4 inch wide and 10-inch long strips. Stack the strips alternately to create a checkerboard pattern. Freeze again until firm. |
| 14 | Roll out the reserved chocolate dough into a rectangle and wrap it around the checkerboard layers. Freeze until firm. |
| 15 | Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. |
| 16 | Slice the wrapped dough into 1/8 to 1/4 inch thick cookies and place them on the prepared baking sheet. |
| 17 | Bake for 5-7 minutes or until the edges start to brown. |
| 18 | Cool the cookies on a wire rack before serving or storing in an airtight container. |
Chef’s Notes:
“Although this recipe is long, it is really not difficult and produces a stunning cookie. They can be frozen, sliced, and baked when needed.”
Nutritional Information (per serving):
- Calories: 104.1
- Fat: 6.1g
- Saturated Fat: 3.4g
- Cholesterol: 19.4mg
- Sodium: 11mg
- Carbohydrates: 11.2g
- Fiber: 0.5g
- Sugar: 4.3g
- Protein: 1.4g
Storage:
- Baked cookies can be stored in an airtight container for up to one week.
- Unbaked dough can be frozen for up to two weeks.
Enjoy your homemade Checkerboard Cookies! 🎉
