Latte Checkerboards Cookies Recipes

PINWHEELS AND CHECKERBOARDS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

LATTE CHECKERBOARDS ( COOKIES )

Steps:

• In a large mixing bowl, beat butter with electric mixer 30 seconds.
• Add sugar, baking powder and salt. Beat until combined.
• Beat in the egg and vanilla until combined.
• Beat in as much of the flour as you can with the mixer.
• Stir in any remaining flour with wooden spoon.
• Divide dough in half.
• Mix coffee powder and water; knead into one portion of dough.
• Shape each dough portion into rectangular 6 x 2 inch log.
• Wrap logs in waxed paper or plastic wrap; chill 1 hour.
• With a sharp knife, cut each log lengthwise into four slices.
• Alternating colors, stack slices to form two four-layer logs.
• Press together to seal layers.
• Wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
• Place logs on a cutting surface with the solid color facing up.
• Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)
• Stack four slices of dough, alternating colors for a checkerboard effect.
• Repeat with remaining slices for second log.
• Trim edges to straighten.
• Wrap and chill for 1 to 2 hours, or until firm.
• Cut each log crosswise into 1/2-inch-thick slices.
• Place slices 2 inches apart on ungreased cookie sheets.
• Bake in a 375F oven for 10 to 12 minutes, or until edges are lightly browned.
• Transfer cookies to wire racks and let cool.

CHECKERBOARD COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.