CheckerBoard Cookies II

Vegetarian
CheckerBoard Cookies II
45 min.
24
123kcal

Suggestions


Welcome to the delightful world of Checkerboard Cookies II! If you're looking for a fun and visually stunning dessert that will impress your family and friends, you've come to the right place. These cookies are not only a feast for the eyes with their striking checkerboard pattern, but they also deliver a deliciously rich flavor that will have everyone coming back for more.

Perfect for any occasion, whether it's a festive gathering, a cozy afternoon tea, or simply a sweet treat to enjoy at home, these vegetarian cookies are sure to please. With a delightful combination of buttery goodness and the deep, rich taste of cocoa, each bite is a harmonious blend of textures and flavors. Plus, they are easy to make, requiring just 45 minutes of your time!

Imagine the joy of slicing into these beautifully crafted cookies, revealing the intricate pattern inside. Not only do they taste amazing, but they also make for a stunning presentation on any dessert table. So gather your ingredients, roll up your sleeves, and let’s create a batch of these irresistible Checkerboard Cookies II that will leave everyone asking for the recipe!

Ingredients

  • teaspoon double-acting baking powder 
  • 0.8 cup butter 
  • 1.3 cups powdered sugar 
  •  egg yolk 
  • cups flour all-purpose
  • 0.3 cup cocoa powder unsweetened
  • teaspoons vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. In a medium bowl, stir together the flour, confectioners' sugar and baking powder.
  2. Cut in the butter until the mixture has a mealy texture. Stir in the egg yolks and vanilla until dough forms. Divide dough into halves. Knead the cocoa into one half.
  3. Roll out each half of the dough into a rectangle, 8x10 inches. Slice each rectangle lengthwise into 8-1x10 inch strips.
  4. Place two strips of opposing colors next to each other.
  5. Place two more on top of those, placing opposing colors on top of each other. Repeat until the checkerboard is four strips high. Repeat with remaining strips. Wrap in plastic and refrigerate for at least an hour.
  6. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  7. Unwrap dough and slice into 1/4 inch slices.
  8. Place slices 1 inch apart onto the prepared cookie sheets.
  9. Bake for 8 to 10 minutes in the preheated oven, until firm.
  10. Remove from baking sheets to cool on wire racks.

Nutrition Facts

Calories123kcal
Protein5.33%
Fat47.2%
Carbs47.47%

Properties

Glycemic Index
9.04
Glycemic Load
5.8
Inflammation Score
-2
Nutrition Score
2.5634782547536%

Flavonoids

Catechin
0.58mg
Epicatechin
1.76mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:123.43kcal
6.17%
Fat:6.57g
10.11%
Saturated Fat:3.95g
24.68%
Carbohydrates:14.88g
4.96%
Net Carbohydrates:14.27g
5.19%
Sugar:6.22g
6.91%
Cholesterol:39.55mg
13.18%
Sodium:64.91mg
2.82%
Alcohol:0.11g
100%
Alcohol %:0.53%
100%
Protein:1.67g
3.34%
Selenium:5.03µg
7.18%
Vitamin B1:0.09mg
5.79%
Folate:22.85µg
5.71%
Manganese:0.11mg
5.38%
Vitamin A:209.72IU
4.19%
Vitamin B2:0.07mg
4.08%
Iron:0.69mg
3.85%
Phosphorus:31.97mg
3.2%
Vitamin B3:0.64mg
3.2%
Copper:0.05mg
2.57%
Fiber:0.61g
2.45%
Magnesium:7.1mg
1.78%
Calcium:17.21mg
1.72%
Vitamin E:0.23mg
1.53%
Zinc:0.19mg
1.29%
Vitamin B5:0.12mg
1.23%
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