Introduction: Checkerboard Cookies
How to make checkered board cookies. #hms2020
1 cup ( 2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract
1/4 teaspoon salt
21/2 cups sifted all-purpose flour
3 tablespoons Dutch-process cocoa powder
1 large egg
In a stand mixer bowl fitted with a paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Add the egg and vanilla, and mix until combined. Slowly add the flour mixture bowl until combined.
Remove half the dough, wrap in plastic and put it in the fridge. Add espresso powder, to the remaining half of the dough, and mix to combine. Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same for the vanilla dough. Refrigerate both dough's on a pan for 1 hour.
Cut each block into desired size for checkering. I cut the block twice, then did the same thing for the other dough. Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.
Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan. Bake for 10 minutes, then cool on a wire rack. Enjoy!