Saturday, June 25, 2011

Checkerboard cookies (preparation)

Checkerboard cookies:

5 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 lb (2 cups or 4 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1 tbsp pure vanilla extract
2 large eggs, at room temperature

Concentrated strawberry puree
Matcha green tea powder
Cocoa powder

Sift together the flour, baking powder, and salt. Set aside. Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, and then the vanilla extract. Add the flour mixture and mix on low speed to just combine (you might want to cover the mixer with a towel, some flour might come up.) Finish the mixing either with your hands or a wooden spoon, being sure not to overmix. Divide the dough into 3 balls.

Pink Strawberry: Now mix in the strawberry puree until you achive a nice pink dough.
*** I boiled fresh or frozen strawberries with sugar and a some water and let it simmer on low until it was a nice thick syrup, as thick as you can get it because you don't want to introduce too much liquid into the cookie dough but instead lots of strawberry flavour in a concentrated amount.

Green Matcha: Mix 1/2-1 tbsp matcha into the dough and add a little green colouring if desired, I didn't, the matcha was enough.

Chocolate dough: Add cocoa powder for the Chocolate dough, making sure not to add too much so it's not too chocolately and bitter.

At this point I wrap the dough in plastic wrap and refridgerate until I need it.

A nice even rectangular shape will help cut the cookie later.

After two hours or the next day when ready to use, let it thaw on the counter for 15 mins.

I probably could not explain it better than the Baking Obsession blog so refer to the diagram and instructions. My mother always made these cookies on the Eid holidays so I pretty much knew how to put them together but there are different methods and just keep in mind to make them neat and as even as possible :)

There are endless shapes you can do, and I tried to stray from the checkerboard and do some fun things, hopefully I achieved that.

They made beautiful party favors, I wanted them tiny so they fit in a mason jar and tied them all up with pretty ribbon.

When baking the tiny cookies I adjusted the oven temperature a little lower and kept a very close eye on them as they cook much quicker.
The ends make odd cookies, and one made a funny cat looking cookie so I added some eyes and whiskers and it looked pretty neat. Be sure to bake off all the ends and have a little early snack for yourself! They're all super delicious.


Tasha said...

Very cute! Like them!

The Procrastobaker said...

Lovely :) ive always wanted to try my hand at checkerboard cookies and you might have given me the final push to do so!

Adventuress said...

Thank you both!

It really isn't as hard as I expected, the dough is the easiest thing to put together and blending in the color or flavour is really fun and then it's a matter of chilling and later comes the fun part of designing the cookies. My mum used to make so many more designs, swirls, marbled, but she made chocolate and white (the white had some orange zest in it)
This recipe uses a whole pound of butter and so it makes quite a bit but if you make two batches for the holidays you'll be all set to go!

Heidi @ Food Doodles said...

Those are sooooo cute! I've wanted to make checkerboard cookies for a long time now and you've just reminded me of them :D

Nicole @ It's Feeding Time at the Zoo said...

So cute. I love how old-fashioned (and I mean that in the nicest way possible) these look, they remind me of my grandma.

Anonymous said...

Hi!!! Nice forum. This my first post.

Isabella T. said...

I saw this recipe a couple weeks ago and fell in love. I just tried it! They're marvelous, though I'll have to freeze half of it. I made way more than I intended!