I have a love for all things bright and patterned, so of course I just had to try my hand at these “checkerboard” cookies. I chose to do a white and red pattern, but they would be even more festive in red and green. I think my checkerboarding skills could use a little practice, but they’re not bad for my first try!
P+P Tip: Be super careful in lining up your colors are you’re slicing and stacking the dough. Don’t be afraid to trim off anything that’s not quite square.
- 1 cup unsalted butter, room temperature
- 1 1/2 cup sugar
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1 egg
- 1 t. vanilla
- 2 1/2 cups all-purpose flour
- Red food coloring
- Using an electric mixer, beat the butter for 30 seconds. Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Gradually add flour until combined.
- Divide dough in half. Add food coloring to one half and mix until fully integrated. Leave the remaining dough portion plain.
- Shape each portion of dough into a 6 inch x 2 inch rectangular log. Wrap each log in plastic wrap or waxed paper. Chill for at least 2 hours or until dough is very firm. Use a sharp knife to cut each log lengthwise into four slices. You should end up with four 6×2-inch pieces from each color of dough.
- Stack four dough slices together, alternating colors. Then repeat that process again so that you have two rectangular logs, each with four layers. Press dough together to seal layers. Wrap each log in plastic wrap or waxed paper. Chill about 30 minutes or until firm.
- Cut each layered log lengthwise into four slices–each slice will have four layers in alternating colors. Stack four dough slices together, alternating colors, to create a checkerboard effect. Trim the edges to neaten up the lines, as necessary. Wrap each log in plastic wrap or waxed paper. Chill about 30 minutes or until firm.
- Preheat oven to 350 degrees F. Use a sharp knife to cut logs crosswise into 1/4-inch slices. Place the slices 1 inch apart (they will spread during baking) on an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cookies may still appear soft, but will firm up as they cool. After one minute, transfer cookies to cooling rack to cool completely. minute. Enjoy!