If you’ve seen our reusable tote bags and unique wrapping you know how much we love black and white! As much as we love the look in metal, we also love it in baked goods! With holiday parties filling up your calendar and family dropping in left and right, this week we thought we’d share another delicious recipe with you. Annie is an all-star baker and these designer cookies are just as marvelous as her designer metal panels. Give the recipe and try and let us know what you think!
Step 1: Vanilla Butter Cookies
1 pound 11 ounces unsalted butter, at room temperature
1 teaspoon vanilla extract
2 ¼ cups powdered sugar
8 cups bread flour
Step 2: Cocoa Short Dough
¼ cup granulated sugar
14 ounces unsalted butter at room temperature
1 egg
1 teaspoon vanilla extract
2 ¼ cups bread flour
2 tablespoons unsweetened cocoa powder
Step 3: Checkerboard Cookies
1 recipe Vanilla Butter Cookies (above)
1 recipe Cocoa Short Dough (above)
¼ cup ounce unsweetened cocoa powder
Egg wash
Directions
- Divide the dough in half. Mix the cocoa powder into one half. Chill the dough until it is firm enough to work with.
- Roll out the plain and chocolate dough into rectangles of equal size, ⅝” thick.
- Brush egg wash on the chocolate dough and place the plain dough on top. Refrigerate until firm.
- Roll out the short dough ⅛” thick and the same length as the strips. Brush the short dough with egg wash.
- Stack stripes together to create different patterns and sizes. Refrigerate the logs until firm.
- Slice and bake at 375 degrees fahrenheit until golden brown, about 15 minutes.
