Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network