Checkerboard Cookies

Checkerboard Cookies
Photo by Mark Ferri

Ingredients

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

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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