Thursday, July 26, 2012
Bite-size Checkerboard and Zebra stripes cookies
1/2 cup (1 stick) unsalted butter softened
1/3 cup sugar
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
1 1/2 tablespoon Hershey's cocoa powder
Cream butter and sugar till the mixture is fluffy. Add vanilla and mix it again. Gradually add flour, scraping down sides of bowl.
Make it into dough and knead dough well for about 1 to 2 minutes. Divide dough in half. Add the cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
Place each half of the kneaded dough between two sheets of parchment paper and with a rolling pin, shape dough into two 4-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into 3/4-inch-wide strips (9 of them).
Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Refrigerate for around 30 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each log into 1-inch slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool.
For the zebra stripes effect, you have to just alternately place the vanilla and chocolate strips over one another and refrigerate the log and then cut into 1-inch slices.
This recipe is adapted from www.marthastewart.com/314590/checkerboard-cookies
I cut down the original recipe into half and made some changes for these bite-sized snacks.