Checkerboard Shortbread

2016-07-04
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This is a fun shortbread recipe. Checkerboard Shortbread. It’s a combination of chocolate and vanilla dough to form a checkerboard pattern in each cookie. It’s pretty simple recipe, the only difficult part is getting your strips cut out nice and straight and even. Also the amount of refrigeration time, you may want to start this recipe early. Overall, it tasted great and not too sweet, the mixture of flavours is also very nice and they look great.

Ingredients

  • 1 cup butter, softened
  • 1 cup icing sugar
  • 1 large egg, separated
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • **Chocolate dough
  • 1 cup butter, softened
  • 1 cup icing sugar
  • 1 large egg, separated
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder

Method

Step 1

Draw a 5x15 inch rectangle on each of two large pieces of parchment paper; set aside.

Step 2

Using medium speed of an electric mixer, beat butter until creamy. Add icing sugar and beat until fluffy. Beat in egg yolk and vanilla until blended. Reserve and refrigerate egg white for assembling checkerboard logs.

Step 3

Using low speed, gradually beat flour into butter mixture just until dough comes together. Gather dough into a ball.

Step 4

You can make the chocolate dough now if you have a 2nd mixing bowl, It's the same method as the Vanilla dough except adding the chocolate with the flour at the end.

Step 5

Using rectangle marking as a template on your parchment paper, shape dough into a 5x15 inch rectangle with a smooth top.

Step 6

Wrap both rectangle with parchment paper and refrigerate for 2 hours.

Step 7

Measure and cut each of the rectangle into 1/2 inch long strips. Use a ruler to get nice clean and straight strips. You should get about 9 strips on each dough.

Step 8

To prepare one checkerboard log, lay 1 chocolate strip on centre of a large piece of plastic wrap. Brush some reserved egg whites on both sides of chocolate strip. Place 1 vanilla strip on each side. Brush tops of strips with some reserved egg whites. Repeat to build you checkerboard pattern using the egg whites to bind the dough together.

Step 9

Wrap log with plastic wrap and gently press down on all sides to seal any gaps between strips. Refrigerate wrapped logs for 1 hour.

Step 10

Preheat oven to 325°F.

Step 11

Remove logs from refrigerator and unwrap. Cut each log into 1/4 inch thick slices.

Step 12

Place slices 2 inches apart on parchment paper-lined cookie sheets.

Step 13

Bake for 10-12 minutes or until cookies have golden brown edges.

Step 14

Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks.

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