Having a tea party, bridal shower, or baby shower? , you can add these delicious checkerboard cookies to your other snacks and serve.

They are so delicious and very rich both in texture and quality.

The checkerboard cookie usually consists of 2 flavors, it can be the vanilla & chocolate, almond & chocolate, strawberry & vanilla or any flavor you choose.


In this article, we will be using the almond & chocolate flavor which is very delicious just like any flavor.


To make the almond dough, you need;

2 cups All purpose flour
2 Eggs
1 cup Granulated sugar
1 cup Unsalted butter (room temperature)
¼ teaspoon Salt
2 teaspoons Almond extract

Sift the flour and salt together.

To make the chocolate dough, you need;

1½ cup All purpose flour
½ cup Cocoa powder
2 Eggs
½ cup Granulated sugar
½ cup light brown sugar
1 cup Unsalted butter (room temperature)
Salt (1/4 teaspoon)
2 teaspoons Almond extract
Almond milk (used to join the strips together)

Sift the flour, cocoa powder, and salt.


Procedure:

The target is to make 2 dough balls for each flavor but one out of the two doughs needs to be bigger than the other (the smaller dough will be used to make the wrap, while the second will be divided into 2 to create the strips).

To make the almond dough, using medium speed, beat the unsalted butter, and granulated sugar together until well combined

Add the almond extract and stir for a minute

Add the dry sifted ingredients (flour & salt), and mix together until it holds/form its’ shape

Make 2 dough balls (one should be bigger), press both balls a bit down with your palm and wrap them separately with plastic wrap

Keep aside while you prepare the chocolate flavor

Using medium speed, beat the unsalted butter, light brown sugar, and granulated sugar together until well combined

Add the eggs and beat until well combined

Add the almond extract and lightly stir for a minute

Add the sifted dry ingredients (all purpose flour, cocoa powder, and salt), and mix until it’s well combined with the other ingredients

Create 2 dough balls (one should be bigger), press both balls down with your palm and wrap separately in a plastic wrap

Now you’ve gotten both flavors, place them in the refrigerator for 1½ hour

Get the bigger almond dough and the bigger chocolate dough, divide both into 2 sections and roll them in a rectangular shape

Now you’ve gotten 4 flat dough, place the first almond dough on the table and apply almond milk on top

Place the chocolate dough on top the almond dough, apply the almond milk, place the second almond dough on top

Apply the almond milk, and place the last dough which is the chocolate

Trim the rough edges so the rectangle can be smooth and equal

Cut the checkerboard dough into 6 or more strips (1/2 inch or 1 inch apart)

Get the first strip, brush with almond milk and place the next strip on top (make sure you interchange the color; almond should rest on chocolate & chocolate should rest on almond)

Use the almond milk to brush the second strip before you place the third strip on top

Using this method, make the second checkerboard with the other strips


Now we’ve gotten both checkerboards, it’s time to get it framed

Get the smaller doughs from the refrigerator and create the frames

Start with the almond dough, roll to a rectangle shape, apply almond milk to the first checkerboard and place it at the beginning of the rolled dough

Cut the other side of the dough in order to give it a matching size with the checkerboard

Apply almond milk to the top and other side of the checkerboard, use the flat dough and cover the right side and top

Repeat this process on the chocolate frame

Now you’ve gotten both cookies, wrap both separately in a plastic wrap and keep in the refrigerator for 50 minutes

Preheat the oven to 350oF, get 2 baking trays and line both with parchment paper

Get the cookies and cut both 1/3 inch thick, and line them 1 inch apart

Bake the cookies in the preheated oven for 15 minutes

Remove from heat and keep on a cooling rack for 15-20 minutes before use.


For more cookie recipes:

https://thegoldberyl.com/soft-snickerdoodle-recipe/

U slose use ur own photos , not copy Google photos n recipes for ya blog

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Sirqt5, This is really lame and disgusting, everyone isn't like you, if you copy posts from Google doesn't mean others do. My contents are 100% organic and are mine....Throlling your fellow bloggers to get fame is a very disgusting act. Try focusing on your blog and stop putting false accusations on other bloggers.