Description
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!
Ingredients
1 cup salt butter, softened at room temperature
1 cup granulated sugar
1 tbsp. vanilla
1/4 tsp. salt
2 and 1/2 cups all-purpose flour
1/4 cup cocoa powder
Instructions
- 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 1/2 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.
- Place the dough between two pieces of waxed paper or plastic wrap and roll out into a 7×7-inch square. Start with the vanilla dough, then do the same with the chocolate dough.
- Trim the dough to exactly 7×7-inches and set aside the remaining dough to make smaller checkerboard cookies or swirl cookies.
- Cut each square into 3/4 inch wide strips as detailed in steps 8 to 10.
- Use a ruler to score the dough with a sharp knife to mark the 3/4″ 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.
- 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 that row, 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.
- Trim both ends of the dough with a sharp knife.
- Slice cookies 1/4-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 racks.
Notes
- You can also use unsalted butter in this recipe. If you use unsalted, add 1/4 tsp. salt with the flour before adding to the butter mixture.
- 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 1/4-inch thick cookies and bake on parchment paper-lined baking sheets for 9 to 11 minutes until lightly browned at the edges.
Storage instructions:
Store in an airtight container at room temperature for 7 to 10 days.
You can freeze them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 3.4 g
- Sodium: 34.2 mg
- Fat: 3.2 g
- Saturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 7.5 g
- Fiber: 0.2 g
- Protein: 0.6 g
- Cholesterol: 8.1 mg
