Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

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