I know! I know! It’s getting a little ridiculous. I might not post another cookie recipe for, like, four weeks. And when I say four weeks, I mean four days. Just kidding. Maybe.
But aren’t these fun??
They look complicated but really are so easy! This is another cookie recipe from that amazing cookbook I found while in Wisconsin. Basically, you just make a traditional sugar cookie dough, divide it in half, mix melted chocolate in one half and then cut strips of dough and layer them on top of each other. Then, just chill, slice and bake! These are old fashioned “icebox cookies” if there ever were any.
I hope you guys have a wonderful holiday weekend!!
Fancy Slice n’ Bake Checkerboard Cookies
recipe adapted from Wisconsin Power Electric Company
makes about 25 cookies
1 stick butter, softened
1/2 cup sugar
1 egg yolks
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 oz unsweetened baking chocolate
Cream butter and sugar. Add egg yolk, vanilla and peppermint extract. In another bowl whisk together the flour, salt and baking powder. Add dry ingredients to wet and gradually pour in the milk.
Melt the unsweetened chocolate over a double boiler. Then, divide the dough into two. Take half out of the bowl and drizzle the melted chocolate into the other half. Mix until the chocolate has been completely incorporated into the dough. Then, wrap both sections separately in plastic wrap and chill for 1-2 hours until firm.
Roll out each piece into a rectangle that’s about 1/2″ thick. Cut long 1/4″ strips of dough from each for a total of 6 strips each. Then, lay a chocolate strip next to a vanilla strip and rub the tops of the strips with a little water. Layer a chocolate strip on top of the vanilla and a vanilla on top of the chocolate, keep building up alternating chocolate and vanilla until you’ve used up all your strips. Then, wrap the log in plastic wrap and chill for at least two hours.
Preheat oven to 350 degrees.
Slice off 1/4″ thick slices of the dough and place on a lined baking sheet. Bake for 10 minutes until bottoms are golden.
3 1/2 hours