Tag Archives: short bread cookies

Checkerboard Cookies 

Making these checkerboard cookies may seem complicated, but once you made the dough, it’s pretty easy. It’s a fun recipe to get the kids involved. They can help measure and assemble. They can also make them in other patterns, like pinwheels or stripes. It’s like playing with clay or play dough, and they can learn about math and geometry at the same time !  (Another reason for me to bake more, yeah !) You can freeze the dough logs for up to 1 month, so you can have freshly baked cookies whenever you want ! 

Makes about 16 checkerboard cookies

For the vanilla dough

  • 50 g granulated sugar
  • 100 g unsalted butter
  • 1 egg yolk
  • 150 cake and pastry flour
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract

For the chocolate dough

  • 50 g granulated sugar
  • 100 g unsalted butter
  • 1 egg yolk
  • 140 g cake and pastry flour
  • 10 g unsweetened cocoa powder
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract

You will also need 1 egg white for assembling cookies

  1. Mix together cold butter and sugar using a wooden spoon until no more lumps
  2. Add egg yolk and vanilla, mix until blended
  3. Add flour and salt (and cocoa powder for the chocolate dough) all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)
  4. Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight
  5. Knead dough until pliable
  6. Roll out 2/3 of each dough to about 0.8-1 cm in thickness 
  7. Cut into 0.8-1 cm wide strips and assemble into checkerboard pattern, brush egg white between pieces to help sticking 
  8. Roll out remaining 1/3 of each dough to about 3 mm in thickness
  9. Brush with egg white and wrap sheets around checkerboard logs 
  10. Trim off excess dough.
  11. Wrap with plastic wrap and refrigerate for at least 2-3 hours  
  12. When ready to bake, preheat oven to 325ºF 
  13. Cut cookies and place on baking sheets lined with parchment paper
  14. Bake for 8-10 minutes 

Notes: The dough scraps can be re-rolled, but not more than twice or it may crack. You can also gather them together, roll into a log and make some marble cookies! 

Originally recipe by Chef Marco Ropke at the Vancouver Pastry Training Centre 

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Orange Cranberry Cookie Bites

These cookies can be a delicious Christmas treat or you can have them anytime of the year! They have a rich butter flavour with a delightful orange taste.

Makes about 18-20 cookies

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar + more for dusting
  • 1+1/2 cup all-purpose flour
  • 1/4 self rising flour
  • 1/4 teaspoon salt
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
  • 1/4 cup dried cranberries
  1. Preheat oven to 350ºF
  2. Sift together flour, self-rising flour and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  4. Add orange juice,orange and vanilla extract
  5. Add flour mixture in 2-3 portions, mix until blended, scraping sides and bottom of mixing bowl
  6. Stir in orange zest and cranberries
  7. Spoon about 1 tablespoon each of dough and roughly shape into balls
  8. Place on cookie sheets lined with parchment paper, about 2 inches apart
  9. Bake for about 12 minutes, then decrease temperature to 325ºF and bake for about 10 minutes
  10. Cool on cookie sheets for about 5 minutes, then completely on rack
  11. Dust with icing sugar when completely cooled

I shape the cookies into bite sized balls.  You can also shape them in bigger balls and flatten gently with a fork.