Sorry for the confusion. If you began with cold butter in a stand mixer, this will take a couple minutes and require you to scrape down the bowl a few times. baking powder; 1/2 tsp. Using a very sharp knife, slice the cookie-dough log into -inch thick slices. One question, mine cracked a lot while baking but your pictures dont have any cracks, any ideas why? You can also cut the checkerboard logs in half, wrap each half in wax paper and then make a smaller batch whenever the cookie urge hits. 200 g (7/8 cup) butter, room temperature. Slice each log into 1/4-inch-thick slices; place cookies on baking sheets. No, I got 16 to 20 cookies per log. [1] They are similar to shortbread cookies . Also have to agree with Sara who just posted, please stop posting wonderful recipes that I need to make asap! I measured & drew a rectangle on the bottom of the parchment sheet for each one, ensuring I had a 410 rectangle for each of the 2 dough balls. If youre doing it between two parchment sheets, you can just lift off the top one, cut away any chunk thats extending outside the rectangle you want to use, and drop it into the area where your rectangle isnt filling out. Remove the cookies from the oven, and transfer them to a rack to cool. This post may contain affiliate links. The do ahead tip indicates that cookies will keep for 3 weeks in a tin. A tad fussy but so adorable! [I forgot and did the opposite, but always think it looks better with vanilla on the outside.] An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These cookies turned out beautifully! Remove dough from the refrigerator, unwrap, and slice into 1/4-inch pieces. Trim any excess dough from the ends and add to the wrapped trimmings. To ensure an even design, measure the strips of dough carefully. Please be smarter than me and pay attention and follow the directions carefully, using a ruler! Just substitute the regular old all purpose flour out for equal amounts of your favorite gluten free flour. Only note Id add to an otherwise beautifully written recipe. Divide the dough in half. Theyre really surprisingly flavourful for something so pretty. Though they look complicated, these tender cookies are easy to make if you use a ruler. Is it because I attempted to make them this morning, because my son and I had a two hour delay, and all he wanted to do was eat the dough? The logs were 1 X 10, so the sliced cookies were roughly 1 X 1 X 1/4. Shape both portions of dough with your hands into square logs 2- inches in diameter and 6- inches in length and chill the dough for at least 30 minutes, so its easy to slice. Disappointing (as I value my time). Bake the cookies for about 12 to 16minutes, until the bottoms (looking at the vanilla dough) are a light golden brown. And after that its just about assembly! Press kneaded mounds together and form them back into a long log shape. It says roll each into two 4-5 x 10 inch rectangles. Theyre not a sugary cookie so they dont brown too quickly, you can afford to bake them out fully. Lightly brush the beaten egg whites on the vanilla dough square. A classic shortbread with powdered sugar looked pretty but had a blah texture. Deb, this looks like such a fun recipe, I cant wait to try it out! Glad it all worked out. I was a little surprised at how small they turned out, although if I had bothered to do the math I would have known. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Im also wondering about adding peppermint to the dough! Using a sharp knife slice the dough into thirds, longwise. Stack the long pieces into checkerboard patterns. I was glad I made these on a lazy Saturday when I had lots of time and an empty kitchen on my hands. The recipe below makes an enormous amount of cookies. Thank you! Place a sheet of the parchment paper with the drawn side of the 7-in x 7-in square facing down on your work surface. baking, checkerboard cookies, chocolate, dessert, ice-books cookies, recipe, vanilla. As a good grandma I keep numerous colors of sugar and sprinkles on hand for decorating numerous foods like whipped cream in ice cream cones. Reserve and refrigerate egg white for assembling checkerboard logs. Arrange the first four into a checkerboarded log, flipping two of the slices over so the opposite flavor is on top. I was considering making checker-board cookies and now youve provided the impetus encouragement and a recipe I know will be good! 2 year ago: Cider-Glazed Bacon-Wrapped Dates Transfer dough to a lightly floured service. (If it's helpful, see this parchment paper rounds for cakes video & post.) Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Join master baker Jeffrey Hamelman as he demonstrates how to make Checkerboard Sabls from start to finish. My question: the recipe doesnt make enough cookies(!) Thanks to Flo I was able to rescue the recipe before going crazy:). When ready to continue, on the parchment paper roll the remaining chocolate (or vanilla) dough into a rectangle about 1/3-inch thick and measuring 12 x 6 inches. Repeat this one more time until you have a square with 9 strips (see photo below). WatchEpisode 11of the Isolation Baking Shownow. Add the second half of the dough to the mixing bowl or food process and add the cocoa powder. Whats the trick? I cut each log into quarters and did each quarter in a different color.] Transfer the fully chilled checkerboard log onto a cutting board. Place onto the prepared baking sheets, leaving about 2" between them. Where relevant, we recommend using your own nutrition calculations. Required fields are marked *. So I split each bit of dough into two and did this though I couldnt get any of them to be 10 inches long, only 8-9. If youre using a handmixer, room temperature/slightly softened butter is best. Delicious. Especially with crispy bacon. Place the chocolate dough square on top and gently but firmly press the two together. To form the checkerboard pattern you lay 3 strips of dough in alternating flavors onto a cutting board. Place dough on a baking sheet and cover with cling wrap. Its just I was a skeptic. Before proceeding, take one portion of the chocolate and one portion of the vanilla dough and let them sit on the counter for about 15-20 minutes to soften slightly. Place the pieces on the prepared baking sheet. The colored sugar on the sides bled out a bit in the oven, so perhaps not quite as cute as Debs but still SO CUTE!!! I usually try your recipes years later, but happened to see this post this morning and felt inspired to make them. I just used McCormick liquid food color. And neither should you! Flour - all purpose flour Save my name, email, and website in this browser for the next time I comment. Hope you can figure it out for the next round!! It didnt work and I got lovely thin striped cookies. Although Maida Heatter did not weigh the two doughs (she divided it in cups,) it is an important step to have the chocolate and vanilla come out evenly. google_ad_client = "pub-0344629171839090"; I am planning bake some for my family on Christmas party. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available. When it is a little warmer and dryer. Use the paste or gel color, not liquid, and after its mixed in (yes, it does get all over your fingers if you use your fingers to mix, which I do), you need to let the sugar dry out for a bit. How would they keep in a plastic lock-tite container? Press the dough strips together tightly, keeping the square shape. Sables can be tricky to slice when cold, but the dough shouldnt be crumbly otherwise. I used my favorite cookie methods outlined in my Unfussy Sugar Cookies for ease: starting with cold butter and rolling out the dough right away with no floured counter to clean up. Preheat the oven to 350F. Turned out great! Thaw them overnight in the refrigerator before using. Would the proportions be okay? Will work on getting my squares more precise. Don't be intimidated these cookies are easier to pull off than it seems! I am very proud (not that I have much to do with it) that SK comments are such a civil place. It is useful to many. Id say 99% but its actually higher, which is an astounding number for the web. I may have misunderstood instructions, but I ended up with 4 logs that were roughly 1 X 10, They are super tiny, but cute! Set aside. Im not sure how folks manage to make that happen. 11 years ago: Roasted Chesnut Cookies But its not ruined or anything. They look great, and the slices near the ends are modern art style checkerboard :) They have fantastic flavor! Thank you so much! I made these and, well, I guess I cant follow instructions, because I wound up with striped cookies. Ferrena, if you Google cups into grams youll get plenty of sites offering free converters which are very easy to use. Definitely a bit more of a project to do the checkerboard but Debs instructions are great and it was a lot of fun! If youre using a stand mixer or food processor, you can begin with cold butter, cut into cubes. Turn dough out onto a clean work surface; it will be loose and crumbly. - YouTube #cookies #chocolate #recipeCheckerboard Cookies Look at these beauties! You just went for color instead? The comment form collects your name, email and content to allow us keep track of the comments placed on the website. The recipe is up now: Sweetheart Sabls. Thanks for letting me know. I have made pinwheels and checkerboards for so many gatherings that they are now know as Grammy cookies. Sliced it into strips and stacked it, instead, for checkerboards, then, squished the scraps into a cylinder for marbled slice and bakes. Checkerboard cookies were one of the recipes she demonstrated. Dough not easy to work with. I dont want to risk the sugar melting and turning into a sticky mess when they thaw. And I dont think theres a season for cookies. Thanks! We love seeing what you made! 5 years ago: Spinach Sheet Pan Quiche and Chocolate Caramel Crunch Almonds 7 years ago: Crispy Sweet Potato Roast and Cranberry Pie with Thick Pecan Crumble and Twice-Baked Potatoes with Kale But then it would have been crumbly at before going into the freezer, too. 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