Checkerboard & Swirl Shortbread Cookies

These attractive Checkerboard Shortbread Cookies are easier to make than you might think! The leftover dough can be made into Chocolate and Vanilla Swirls. A tasty Christmas treat!

this recipe!

I promise that once you make these cookies once, the next time will be a breeze. The dough is rolled and cut into strips, then stacked in alternating rows and chilled for one hour, sliced and baked.

They look pretty on a Christmas baking tray and the combination of vanilla and chocolate shortbread is heavenly.

I've added step-by-step instructions that will ensure you're successful with this recipe. You've got this!

We love the swirl cookies with the remaining dough!

ingredients

• butter - Use salted butter at room temperature.
• granulated sugar
• cocoa power
• vanilla - pure vanilla extract is best for flavour, however, you can also use artificial vanilla extract.
• all-purpose flour

step-by-step instructions

You will need two ungreased or parchment paper-lined baking sheets.

These cookies are baked in a 350°F oven. Oven will not be preheaedt at the start of the recipe as there is a one hour chill time for the cookie dough in the refrigerator.

In a large mixing bowl, or bowl from a stand mixer fitted with the paddle attachment, beat butter with sugar until light and fluffy. (about one minute)

Add vanilla and beat just until combined.

Gradually add flour, about ½ cup at a time, mixing just until combined.

Divide the dough in half and place one-half of the dough in a small mixing bowl and add in the cocoa powder. You can use the mixer, or mix with clean hands or a wooden spoon until well-combined.

Start with the vanilla dough: Place the dough between two pieces of waxed paper or plastic wrap and roll out into a 7x7-inch square. Repeat with the chocolate dough.

Trim the dough to exactly 7x7-inches and set aside the remaining dough to make swirl cookies.

Cut each square into ¾ inch wide strips.

Use a ruler to score the dough with a sharp knife to mark the ¾" for each cut line.

I used a ruler and pizza cutter to cut the strips. Cut the vanilla strips and set aside.

Cut the chocolate strips and set aside.

If the dough tears a little as you move it, simply press it back together.

Next, lay a piece of plastic wrap on the work surface. Carefully, lift three strips, one at a time, and lay them beside each other, alternating the vanilla and chocolate.

Press the three pieces together lightly.

On top of the first down, continue with a second, third and fourth layer using the opposite colours from one row to the next as follows:

Row one: Chocolate, Vanilla, Chocolate

Row two: Vanilla, Chocolate, Vanilla

Row three: Chocolate, Vanilla, Chocolate

Row four: Vanilla, Chocolate, Vanilla

Wrap the brick in plastic wrap and press the sides and top together gently.

Refrigerate for one hour.

Next, you're ready to slice the cookies! Trim both ends of the dough with a sharp knife.

Slice cookies ¼-inch thick and place on prepared baking sheet.

Bake in 350°F oven, one sheet at a time for 8 to 10 minutes. The edges will be lightly browned and the top still a bit soft.

Cool on wire cooling rack.

how to make chocolate & vanilla swirl cookies

To make the swirl cookies: Re-roll remaining dough into rectangles.  Place the chocolate piece over the vanilla piece and roll up on the long-side.  Pinch the edges to seal when you are finished rolling.  Slice into ¼-inch thick cookies and bake on parchment paper-lined baking sheets for 9 to 11 minutes until lightly browned at the edges.

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