I’m far from organized and any resemblance of pattern and monotony is boring to me but there’s something about patterns that’s mesmerizing to look, isn’t it? If you give me two colors and ask me if I would like to create my own pattern or order them as per a pre-notioned list I would definitely chose the former to the later. I’ve always been made to believe that a person’s abilities are tied to their dominant side of their brain. But I feel its more of how much a person wants and the “can do” attitude that inspires them to excel in their chosen line. Creativity is subjective and very expressive that it tends to relax a person and provide the intended calmness. We look for creativity in some aspects of our life and can’t really thrive without some sense of order.
I started this cookie to make the perfect square-cut checkerboard patterns. I don’t know if I should blame my inability to multitask or my inability to follow directions that I ended up with strips instead of a square and zigzag patterns in some of the stripes rather a perfect checkerboard pattern. Nonetheless I’m happy that I tried as I can conclude I’m not overtly against patterns and still can infuse my dominant right side(creative side) to show its face in everything I do. Patterns or not, these cookies were excellent to taste and the texture was perfect and I would still like to get it right the next time I try, though I’m not promising as I can’t say how I tend to think from one minute to another. Enjoy!
Step-by-Step Pictorial:
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Beat butter and sugar in a large bowl with an electric mixer fitted with paddle attachment until creamy and well blended. Add vanilla extract, lemon extract(if using), and salt. Lower the speed and gradually add flour until everything is blended well.
The dough will be loose and crumbly, turn the dough on a clean work space. Knead the dough by hand using your heel of your hand until firm. Divide the dough into half. Add cocoa powder to one half and knead again until the cocoa is mixed well into the dough.
Roll each half of the dough in between two plastic sheets into two 7-inch squares, about 3/8 inch thick. Using a sharp knife or a pizza cutter and a ruler, slice each square into nine 3/4-inch-wide strips.
Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. I didn’t use egg wash or water to bind the strips together. If you use less flour while kneading and rolling into strips they don’t need anything and stick well as it is. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect.
Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes. Preheat oven to 350 degrees. Line a baking sheet parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely. Enjoy!
Checker Board Cookies
Ingredients
- Unsalted Butter, Softened — 1 cup (2 sticks)
- Sugar — 1/2 cup
- Pure Vanilla Extract — 1 tsp
- Pure Lemon Extract — 1/4 tsp (optional)
- Salt — 1/4 tsp
- All Purpose Flour (sifted) — 2 1/2 cups
- Cocoa Powder (Dutch-Process) — 3 Tbsp
Instructions
- Beat butter and sugar in a large bowl with an electric mixer fitted with paddle attachment until creamy and well blended. Add vanilla extract, lemon extract(if using), and salt. Lower the speed and gradually add flour until everything is blended well.
- The dough will be loose and crumbly, turn the dough on a clean work space. Knead the dough by hand using your heel of your hand until firm. Divide the dough into half. Add cocoa powder to one half and knead again until the cocoa is mixed well into the dough.
- Roll each half of the dough in between two plastic sheets into two 7-inch squares, about 3/8 inch thick. Using a sharp knife or a pizza cutter and a ruler, slice each square into nine 3/4-inch-wide strips.
- Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. I didn’t use egg wash or water to bind the strips together. If you use less flour while kneading and rolling into strips they don’t need anything and stick well as it is. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
- Preheat oven to 350 degrees. Line a baking sheet parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely. Enjoy!
Notes
I personally felt that the cookies can be little more sweet to my taste, so the next time I’m planning to double the sugar amount specified in this recipe. Change the amount of sugar as per your taste.
