Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

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

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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