Checkerboard Icebox Cookies Food

CHECKERBOARD ICEBOX COOKIES

Steps:

• For the vanilla dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
• For the chocolate dough, beat the butter, icing sugar and granulated sugar well, using electric beaters or a stand mixer fitted with the paddle attachment, until smooth and fluffy. Add the egg, egg yolk and vanilla and beat in well. Add the flour, cocoa powder and salt and mix until the dough comes together (it will be soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours. Alternatively the dough can be made ahead and frozen, then thawed in the fridge before baking.
• On a lightly floured surface, divide the first disc of vanilla dough in half, knead each piece lightly to soften and roll out each to a rectangle that is about 8-x-5-inches (20-x-12-cm) and ½-inch (12 mm) thick. Set aside and do the same with the chocolate dough.
• Brush the surface of one of the chocolate dough pieces with a little water and place a vanilla piece on top. Brush this with water and top with a chocolate piece, brush again and finish with the vanilla dough. Trim away the edges of all 4 sides. Cut strips lengthwise that are ½-inch (12 mm) thick. If the dough starts to get soft as you work with it, pop it in the fridge to chill 10-15 minutes.
• Take the second disc of chilled chocolate dough, divide it in half and roll out into a rectangle that is ¼-inch (6 mm) thick but the width of the checkerboard piece and at least 8-inches (20 cm) long. Brush the checkerboard lightly with water and place it close to one short end of the dough. Roll up the checkerboard in the chocolate dough, brushing each side with water as you go. Trim the dough so the seam is not visible (it works best to make the seam on a flat side, not a corner of the dough) and trim the ends. Now your checkerboard is framed with chocolate cookie dough. Wrap and chill the dough to set it, about an hour. You can repeat this process with vanilla dough for the other checkerboard log. Any excess dough can be rolled, measured and shaped again, or simply roughly stacked for a marble effect when sliced.
• Preheat the oven to 350 ­­°F (180 ­­°C) and line 2 baking trays with parchment paper. Slice the checkerboard dough into cookies that are ¼-inch (6 mm) thick and lay them out on the baking trays, leaving an inch (25 mm) in between them. Bake the cookies for about 12 minutes, until the cookies lift easily from the tray and are lightly golden on the bottom. Cool the cookies on the baking tray before removing.The cookies will keep in an airtight container for up to 5 days.

CHECKERBOARD COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.