Black and White Checkerboard Cookies |
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Prep Time: 1440 Minutes Cook Time: 12 Minutes |
Ready In: 1452 Minutes Servings: 8 |
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have not tried these yet..but can't wait till the holiday season Ingredients:
1/4 cup crisco |
1/2 cup butter, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 large egg |
2 cups flour |
2 ounces unsweetened chocolate squares, melt, cool |
1 large egg white |
2 teaspoons water |
Directions:
1. in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy -
2. beat in egg, stir in flour, 1/2 cup at a time.mix well.
3. Divide dough in half, blend melted chocolate into other 1/2 of dough.
4. wrap each in plastic wrap and chill for about 1 hour in the refrigerator.
5. beat egg white with water and set aside.
6. on lightly floured board, roll white dough into a rectangle 1/2 thick.cut into 9 strips - 1/2 wide.
7. repeat with chocolate dough -
8. to make checkerboards - place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors.
9. press sides and top to make one smooth log -
10. fold excess plastic wrap to seal.
11. repeat and make second log -
12. refrigerate overnight.
13. preheat oven to 325* - lightly grease sheet.
14. remove one log at a time and cut into 1/4 slices.arrange on sheet 1 apart.
15. bake 12 minutes.remove to rack to cool completely - .
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