Checkerboard cookies
Today I’m very proud! 🙂
I was able to make some checkerboard cookies with a black and white pattern! I think they look amazing (even if in the book they looked much nicer and regular), and they taste good as well.
They require quite some time to make, and it is fundamental to respect the recipe and let the dough rest in the fridge several times (otherwise it will start to melt, since it is full of butter).
These cookies are made of two different doughs (one with cocoa powder, one with vanilla extract) that are rolled out, ideally to the same height (this is hard).
Then the two doughs are put one on top of the other, and the resulting dough is cut in two: the second part is then put on top of the other, so to have 4 layers.
Finally, thin slices of these 4 layers are cut and then assembled in an alternated way to achieve the checkerboard effect.
In short, challenging, but rewarding! 😀
