Checkered Cookies- A Christmas Treat!!!! Recipe



My friends came over for a Christmas party and we had a potluck lunch, then we made ugly sweaters together and did white elephant by stealing and keeping the gifts. It was so much fun with them. While they were leaving I wanted to give them some christmasy gifts and cookies, so I wrapped snow globes and I was googling for cookies. I wanted to make some cookies which I never posted in my blog and so I made these checkered cookies which is very different from the normal cookies and which will be liked by all because of the cakey texture of the cookies.

I got the recipe from here and I double the ingredients as I have to make a big batch to give to my friends and save some for my kids. These cookies look tedious to make but it can be done within no time if you make these with your friends or family. My kids were helping me in making these and it was so much fun. These cookies are buttery, festive, delicious and a simple one with a choice of chocolate or vanilla. Try this out and let me know.


Ingredients:

  1. Butter- 2 Cups
  2. Sugar- 1 1/2 Cups
  3. Eggs- 2 
  4. Vanilla Essence- 2 tsp
  5. Baking powder- 2 tsp
  6. All purpose Flour- 4.5 Cups
  7. Cocoa powder- 1/3 Cups

Method:

  1. Cream the butter along with sugar and add the eggs one by one and mix well. 
  2. When they are combined add the vanilla essence, mix then add all purpose flour and baking powder in small quantities and mixing in between. 
  3. When everything gets combined well, divide the dough in half and in one half add the cocoa powder and give it a nice mix.
  4. Form each dough in a square log and wrap both the dough in cling film and place it in refrigerator for 30 minutes. Make sure both the cookie dough should be of the same shape and length.
  5. After 30 minutes, take it out of the refrigerator, using sharp knife slice the dough into thirds longwise, turn it ones and cut into thirds again. We will get 9 strips.
  6. Repeat the process with the other dough. Whole together we will have 18 strips of dough.
  7. Place one stripe of vanilla dough, chocolate and then vanilla on a flat surface. On top alternating with the strips and then on top repeat the same process till we get a square log. Press this dough together tightly, keeping the square shape.
  8. Meanwhile place a parchment paper on a baking tray and preheat the oven to 350 degrees F.
  9. Refrigerate again for 15 minutes. Take it out and slice into 1/4th inch pieces. You can see nice checkered pattern. 
  10. Place them on a parchment paper and bake for 12- 15 minutes. Cool on a wire rack and enjoy!!!





from My Experiments With Food
Checkered Cookies- A Christmas Treat!!!!

from Sweet Cake

Checkered Cookies- A Christmas Treat!!!! Recipe https://sweetteabiscuits.blogspot.com/2021/12/checkered-cookies-christmas-treat-recipe.html

Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more