Sunday, July 11, 2010
Cookie Recipe #190 - Chocolate Checkerboards
This cookie of opposites blends together for a fulfilling sweet-quencher. Which is your favorite - vanilla or chocolate?
Ingredients: 1/2 cup chocolate chips, 1/2 cup butter, softened, 1/2 cup vegetable shortening, 1 cup granulated sugar, 1 egg, 1 teaspoon almond extract, 2 cups all-purpose flour, 1 egg white.
Instructions: Melt chocolate over hot water. Set aside to cool. In a large mixing bowl, cream butter and shortening with sugar until light and fluffy. Add egg and almond extract; blend well. Mix in flour until well combined. Knead dough on floured surface until smooth.
Divide dough in half. To one portion, add melted chocolate. Wrap both portions separately in waxed paper and chill about 2 hours in refrigerator.
Divide each portion in half and roll each half into a long rope about 1 inch in diameter and 12 inches long. Brush each rope with lightly beaten egg white.
Press together one dark rope and one light rope. Stack another pair of ropes on top, alternating colors, making a checkerboard. Wrap in waxed paper, pressing it into a square log as you wrap. Chill for at least 2 hours.
Preheat oven to 375 degrees. Unwrap dough from waxed paper and cut into 1/4 inch thick slices. Place on ungreased baking sheets about 2 inches apart and bake 8-10 minutes, until edges begin to brown. Transfer to wire racks and let cool.
Makes 4 dozen black & whites.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.