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» Checkerboard Cookies

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These cookies are a bit fussy to make but the look and taste is well worth it. They make marvelous Christmas cookies to place in gift baskets.

Don’t make the dough on a particularly hot day, as it won’t work out well. A cool day seems to work best for whatever the reason.

The dough will be a bit mealy, and if it doesn’t hold up well, add a tablespoon of water to it til its the right consistency to roll out well. To avoid a mess, make sure that you permit the dough to cool long enough. At least an hour in the fridge is necessary, and two hours, or even overnight is best.

The check-board pattern in the checkerboard cookies will adhere to each other once it is in the oven.


* 2 cups all-purpose flour (Gold Medal is best. Make sure that you sift the flour into the cup to be certain that you don’t get more than the right amount)
* 1 1/4 cups confectioners’ sugar
* 1 teaspoon baking powder
* 3/4 cup butter
* 3 egg yolks
* 2 teaspoons vanilla extract
* 1/3 cup unsweetened cocoa powder( I use only Hersheys Cocoa for the best chocolate taste.


In a medium bowl, stir together the flour, confectioners’ sugar and baking powder. 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.
Roll out each half of the dough into a rectangle, 8×10 inches. Slice each rectangle lengthwise into 8-1×10 inch strips. Place two strips of opposing colors next to each other. 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.

Preheat oven to 350 degrees F
Grease cookie sheets.

Unwrap dough and slice into 1/4 inch slices. Place slices 1 inch apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks.


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