Checkerboard Shortbread
These Checkerboard cookies are a delightful holiday exchange. Whether you’re stuck in the library studying or decorating you’re house for the holidays; these cookies warm you up with holiday cheer and pair well with any holiday drink, especially a nice rich cup of hot cocoa. Below, I’ll go through the steps on making these festive treats, so all of you at home can start of the season with a scrumptious start!
Shortbread
1 cup Creamed Butter
¾ cup icing sugar
Pinch of Salt
2 cup sifted Flour
Cream butter; blend in icing sugar thoroughly. Sift flour and salt together. Gradually add to creamed mixture. Press into a ball.
Roll out to ¼” thickness, cut into shapes using cookie cutters.
Place on ungreased cookie sheet.
Bake 350° F for approximately 10 minutes.
Chocolate Shortbread
1 cup (250 ml) Butter
1 cup (250 ml) sifted icing sugar
1 tsp (5 ml) vanilla
2 cups (500 ml) All Purpose Flour
½ Cup (125 ml) dry, unsweetened cocoa
Cream butter; blend in icing sugar and vanilla creaming thoroughly. Sift together flour and cocoa. Gradually add to creamed mixture. Press into a ball.
2) To both types of dough: separate into 3 disc-shaped parts and wrap each in cling wrap. Chill in fridge until firm.
3) On a lightly floured surface roll out dough to ¼ inch thickness and cut into strips ¼ inch (5 mm) (easiest with pizza cutter). Try to make the length of all strips similar as it will make assembly easier.
4) Assemble strips in alternating colours so that when cut width-wise it will resemble a checkerboard pattern. A good size is 4×4, but you can change this depending on what size off cookie you prefer. Lightly press the strips as you go to get the different dough to stick together. Preheat oven to 350° F.
5) Cut the dough assembled as a checkerboard width-wise in ¼” pieces, place on a lightly greased baking sheet, and bake for approximately 10 minutes.
6) Let cool thoroughly on rack. Makes about 50.