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<\/a><\/p>\nCheckerboard Cookies<\/h3>\n
From Baking Through Fika<\/em><\/p>\nIngredients<\/em><\/p>\n\n- 7 ounces of butter, softened<\/li>\n
- 1\/2 cup sugar<\/li>\n
- 1\/4 teaspoon vanilla extract<\/li>\n
- 2 cups flour<\/li>\n
- 2 tablespoons cocoa powder<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Beat the butter and sugar together until combined, then add in the vanilla followed by the flour. \u00a0Mix until evenly combined.<\/li>\n
- Divide the dough into two equally sized pieces.<\/li>\n
- Mix the cocoa into one half of the dough until it’s incorporated and the dough is a consistent color.<\/li>\n
- Divide each half in half so that you have 4 pieces, two plain and two chocolate. \u00a0If your dough is especially soft, you may want to chill it for 10-20 minutes.<\/li>\n
- Form each piece into a long rectangle, about 1\/2 inch thick. \u00a0Make all the pieces the same length and width. \u00a0(This is the part where dividing the dough further might be helpful.) \u00a0Place one chocolate rectangle next to one plain. \u00a0Then place a plain piece on top of the chocolate and a chocolate piece on top of the plain. \u00a0Press together lightly, wrap in plastic wrap and chill for at least an hour.<\/li>\n
- Preheat oven to 350\u00b0F.<\/li>\n
- Remove from the fridge and unwrap. \u00a0Slice (a large chef’s knife is good for this) into slice that are about 1\/4 inch thick. \u00a0Place on a baking sheet lined with parchment. \u00a0They spread a bit, but not too much, so space them 1\/2 an inch or so apart.<\/li>\n
- Bake for about 10 minutes, until they are set and the edges are just beginning to brown.<\/li>\n
- These store very well once cooled at room temperature in a container. \u00a0They would also freeze very well.<\/li>\n<\/ol>\n
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