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Black and White Checkerboard Cookies

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“have not tried these yet..but can't wait till the holiday season”
READY IN:
24hrs 12mins
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

  • 14 cup Crisco
  • 12 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 14 teaspoon salt
  • 1 large egg
  • 2 cups flour
  • 2 ounces unsweetened chocolate squares, melt, cool
  • 1 large egg white
  • 2 teaspoons water

Directions

  1. in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy --
  2. beat in egg, stir in flour, 1/2 cup at a time.mix well.
  3. Divide dough in half, blend melted chocolate into other 1/2 of dough.
  4. wrap each in plastic wrap and chill for about 1 hour in the refrigerator.
  5. beat egg white with water and set aside.
  6. on lightly floured board, roll white dough into a rectangle 1/2" thick.cut into 9 strips -- 1/2" wide.
  7. repeat with chocolate dough --
  8. to make checkerboards -- place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors.
  9. press sides and top to make one smooth log --
  10. fold excess plastic wrap to seal.
  11. repeat and make second log --
  12. refrigerate overnight.
  13. preheat oven to 325* -- lightly grease sheet.
  14. remove one log at a time and cut into 1/4" slices.arrange on sheet 1" apart.
  15. bake 12 minutes.remove to rack to cool completely -- .

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