Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

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