These were easier than I expected. This is not to say they are are easy, though. They certainly aren't a piece of cake (no pun intended) to make, because you have to let the dough sit and chill between each step, so it takes quite a while to make them.
 |
| Uncooked checkboard cookies. |
The checkerboard cookies are made by slicing planks of chocolate and vanilla dough that have been rolled out to be about a 1/4 in thick (depending on the size you want the final cookies to be), egg washing then stacking the planks, slicing the stacks into planks in the other direction (so each plank is comprised of squares of chocolate and vanilla dough), then egg washing and flipping every other plank so that the pattern of chocolate and vanilla is reversed. Now you have a log with the checkerboard pattern on the square sides and stripes on the long sides. If you want to make them really fancy looking, use excess chocolate or vanilla dough to wrap around the checkerboard log. Then slice.
 |
| Swirl Cookies |
The swirls are somewhat easier. Just roll out rectangles of both doughs, thinning one end of each. Lightly egg wash one side of one dough (it'll act as glue), stack the doughs, and roll up from the thinned end. Slice and bake.
 |
Marbled Cookies: the cookies in the two columns on the left
were not rolled in sugar, the two columns on the right were. |
The marbled cookies are the easiest. Take all scraps of dough and mix together to marble (don't overmix or you end up with light brown dough rather than marbled swirls of two different doughs.) If you want to make these a little snazzier very lightly egg wash the outside and roll in sugar before slicing and baking. (You can sugar the other two types as well, but I don't think they need any more snazz.)
No comments:
Post a Comment