Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network