Checkerboard Cookie

These Danish Shortbread Cookies were probably my favourite cookie to make. They may look intricate but are easy to make, they just take some time.

As the name suggests the cookie looks like a checkerboard. So two types of cookie dough are needed. 

The recipe below both yield 500 g.

Vanilla Cookie:

Ingredients:

Butter	186 g
Confectioner’s Sugar	70 g
Vanilla Extract	2 g
Orange zest	2 g
Bread Flour	241 g

Method:

1.       Gather all ingredients and equipment.

2.       Scale ingredients.

3.       Cream butter and sugar.

4.       Add remaining ingredients and mix until combined.

5.       Gather dough into a ball, and form into a rectangle, wrap in plastic wrap and refrigerate.

Chocolate Cookie:

Ingredients:

Butter	182
Confectioner’s sugar	67 g
Vanilla extract	2 g
Cocoa powder	28 g
Bread flour	222 g

Method:

1.       Gather all ingredients and equipment

2.       Scale ingredients.

3.       Cream butter and sugar.

4.       Add remaining ingredients; mix until combined.

5.       Gather dough into a ball, form a rectangle, wrap in plastic wrap and refrigerate.

TO ASSEMBLE: (I used rows and columns of four; you can use how many ever rows you prefer)

Scraps are used to make an outer shell for the checkerboard. Egg whites are used an adhesive to do this.

The logs are then refrigerated and can be sliced and baked when needed. They are baked at 350°F until golden brown. Slice the cookies about a 1/4 inch thick.