Homemade Chessmen Cookies Recipes

HOMEMADE CHESSMEN COOKIES

Steps:

• In a medium-sized mixing bowl, mix butter and sugar until light and fluffy.
• Mix in egg.
• Mix in milk.
• In a separate bowl, whisk together cornstarch, flour, and salt.
• Add dry ingredients to butter mixture a little bit at a time until it is all added. Keep mixing until the dough comes together and stops looking crumbly.
• Roll out dough to 1/4" thick.
• Use a springerle cookie mold lightly dusted with flour to stamp the cookies with a pattern.
• Cut the cookies out with a knife or a bench scraper and place onto a cookie sheet lined with parchment paper.
• Repeat until all the dough is used.
• Place the cookie sheet in the freezer for at least an hour.
• Preheat oven to 375 F.
• Remove the cookie sheet and use a thick foam brush or simply a thick foam sponge (like you'd get at a makeup supply store) to paint egg yolk onto each cookie's image.
• Bake for 9 minutes or until the egg-washed portions of the cookies are a light caramel color.
• Set cookies out on a cooling rack to cool.

BANANA PUDDING WITH CHESSMEN® COOKIES

Steps:

• Combine milk and pudding mix in a bowl. Whisk for 2 minutes.
• Combine condensed milk and cream cheese in a separate bowl; beat with an electric mixer until smooth. Fold in whipped topping. Slowly fold in pudding mixture.
• Layer 1/2 of the cookies in the bottom of a 9x13-inch pan. Top with 1/2 of the bananas, 1/2 of the pudding mixture, remaining bananas, remaining pudding mixture, and remaining cookies.
• Chill for 2 hours before serving.

CHESSMEN BANANA PUDDING

Steps:

• Combine 1 3/4 cups of the heavy cream, 1/3 cup of the sugar, the cream cheese and salt in a large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 1 to 2 minutes.
• Add the milk and instant pudding mix to a separate large bowl. Whisk until thick, 1 to 2 minutes. Fold the pudding mixture into the cream cheese mixture, then set aside.
• Add the remaining 2 1/4 cups heavy cream, remaining 1/3 cup sugar and the vanilla extract in a separate large bowl. Beat with an electric mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Fold the whipped cream into the pudding mixture until just combined. Set aside.
• Place 20 of the cookies in a single layer on the bottom of a 9-by-13-inch baking dish. Top with the banana slices. Pour the pudding mixture over the banana slices and spread in an even layer. Top with the remaining 20 cookies. Cover with plastic wrap and refrigerate until the pudding is firm, at least 4 hours or up to overnight.