Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

  • 1-½ oz. (1/3 cup plus 1 Tbs.) finely ground almonds
  • 6 oz. (12 Tbs.) unsalted butter, softened at room temperature
  • 1 egg yolk, at room temperature
  • 3-½ oz. (1 cup) confectioners’ sugar
  • ½ tsp. salt
  • 1 oz. (¼ cup) finely ground almonds
  • 9 oz. (2 cups) all-purpose flour
  • + 8 more ingredients
    • ½ tsp. salt
    • 1 oz. (¼ cup) natural (not Dutch process) cocoa
    • 1 egg yolk, at room temperature
    • 3-½ oz. (1 cup) confectioners’ sugar
    • 9 oz. (2 cups) all-purpose flour
    • 1 egg, whisked well
    • 1 tsp. vanilla extract
    • 6 oz. (12 Tbs.) unsalted butter, softened at room temperature

With the paddle of an electric mixer (or regular beaters), cream the butter on medium speed until soft and creamy but not melted. Add the salt and confectioners’ sugar; mix on medium-low speed until thoroughly combined, about 5 min., scraping down the sides of the bowl as needed. Reduce the speed...

View full recipe at Fine Cooking

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