My cute date chose to make these checkerboard cookies this time, and I gladly obliged. Similar to marble cake, the basic recipe makes a vanilla and a separate chocolate dough. This is accordingly divided and rolled into equal length ropes, and combined in a way to form a checkerboard rod.
After a firming stint in the refrigerator, the rod is sliced to yield a generous amount of checkerboard cookies. These are of the sable variety, which means they crumble and hold up really well for days.
Ingredients:
150g butter, soft
3/4 cup sugar
1 tsp vanilla
2 eggs
4 cups flour
2 tsp baking powder
2-3 Tbsp milk
2 Tbsp cocoa powder
Method:
Divide butter and sugar evenly between two bowls.
To make the vanilla dough, beat the butter in one bowl until fluffy. Add in an egg and the vanilla and beat until incorporated. Stir in 2 cups of flour and a teaspoon of baking powder until a dough is formed. If the dough is too stiff, add a tablespoon of milk, one at a time, until you get a pliable dough that does not crumble. Divide the dough equally in four and set aside.
Make the chocolate dough in the same way, just adding the sifter cocoa powder. Also divide the dough in four equal pieces.
Roll each piece of dough into a rope about 12 inches long (four vanilla and four chocolate ropes of equal length). Place 1 chocolate rope next to a vanilla rope, touching. Place 1 chocolate rope on top of that vanilla rope, and a vanilla rope next to it, which will be on top of the chocolate. Press gently to form a square rod. Wrap in plastic wrap. Repeat with the remaining dough to get a total of two square checkered rods. Refrigerate for an hour or overnight until very firm.
Preheat oven to 350F. Slice the rod to make about 24 cookies, half a centimeter thick, and place spaced on a baking tray. Two rods will yield 48 cookies.
Bake for 17 minutes until just getting golden on the underside. These are a sable cookie, meaning they will not expand and are a crumbly cookie. Let cool completely before serving/storing.
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