Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

  • 1 oz. (¼ cup) natural (not Dutch process) cocoa
  • 3-½ oz. (1 cup) confectioners’ sugar
  • 1 egg yolk, at room temperature
  • 9 oz. (2 cups) all-purpose flour
  • 3-½ oz. (1 cup) confectioners’ sugar
  • 9 oz. (2 cups) all-purpose flour
  • 1 tsp. vanilla extract
  • + 8 more ingredients
    • 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
    • ½ tsp. salt
    • ½ tsp. salt

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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