Checkerboard Cookies

Checkerboard Cookies
Cook Time
12 min
86 servings

This patterned cookie from Canadian Living Cooks 2003, is actually easy to make.



oz chocolate, unsweetened, chopped
cup butter, softened
cup sugar
Tbsp vanilla
cup flour
tsp soda, baking
tsp salt


Step 1

Preheat oven to 350ºF (180ºC)

Step 2

In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring often, let cool to room temperature.

Step 3

In large bowl, beat butter with sugar until light and fluffy.

Step 4

Beat in 2 of the eggs, 1 at a time; beat in vanilla.

Step 5

In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture in 3 additions, using hands if too stiff to stir.

Step 6

Remove half of the dough for vanilla dough.

Step 7

Stir chocolate into remaining dough in bowl, using hands to blend thoroughly.

Step 8

Divide vanilla dough in half shape into flat square.

Step 9

Place dough, one square at a time, between 2 sheets of waxed paper; roll into two 7-inch (18 cm) squares.

Step 10

Chill for about
30 minutes or until firm.

Step 11

Using ruler and sharp knife, cut each square into nine 3/4-inch
(2 cm) wide strips.

Step 12

Repeat with chocolate dough.

Step 13

Place about 1-foot (30 cm) long piece of plastic wrap on work surface.

Step 14

Alternating vanilla and chocolate strips, place 3 strips of dough directly on plastic wrap, close but not touching.

Step 15

Whisk remaining egg; brush over sides and tops of strips.

Step 16

Gently press strips together to adhere.

Step 17

Repeat, forming second and third layers and alternating placement of strips, to create checkerboard effect.

Step 18

Gather plastic wrap up to cover log; refrigerate for at least 30 minutes or for up to 4 days.

Step 19

Repeat for second log, reversing colour pattern.

Step 20

With sharp knife, trim ends and cut each log into 1/4-inch (5 mm) thick slices.

Step 21

1 inch (2.5 cm) apart on parchment paper-lined rimless baking sheet

Step 22

Bake in centre of oven for about 12 minutes or until set and very light golden.

Step 23

Let cool on pan on rack for
3 minutes.

Step 24

Transfer to racks to let cool completely.

Step 25

(Make-ahead: Store in layers separated by waxed paper in airtight container for up to
2 weeks at room temperature or up to 1 month in freezer.)

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