It took me 2 weeks to master this recipe. Do y’all know how frustrating it is to try and prep a recipe such as this, and it gets to backfire in your face twice? It’s the worst feeling ever! What happened was, I was looking for a Christmas cookie vibe -something with a challenge, and I stumbled upon the “icebox checkerboard cookies”. I was super excited and intrigued since it looked so difficult and easy at the same time. My first mistake was, I settled on the first video before I did more research. When I normally settle for only one video, because am lazy sometimes, that particular recipe always backfires in my face.

Just to help you understand what either of these terms means- that is Checkerboard or Icebox cookies. Checkerboard is a type of pattern like that of a chess board game- which normally comes in two colors – black and white and some, brown and white. Icebox is the other name for your refrigerator {Freezer}. Every time you decide to make a checkerboard recipe, you’ll definitely need an icebox and not to forget  -time and patience. Something you and I both know, I clearly don’t have but need to acquire from time to time especially when baking.

Making “Checkerboard icebox cookies

Prep time: 15 mins  Chill time: 1 hour 30 min   Bake time: 15 mins

Total time: 2 hrs

MAIN INGREDIENTS: 

Vanilla Dough

  • 50 g softened butter
  • 1/2 beaten egg
  • 2- 1/2 Tablespoons of sugar
  • 100 g of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of vanilla extract

Chocolate dough

  • 50 g softened butter
  • 1/2 beaten egg
  • 2 -1/2 Tablespoons of sugar
  • 85 g of all-purpose flour
  • 15 g of unsweetened cocoa powder
  • 1/4 teaspoon of baking powder
  • 1/2 teaspoon of vanilla extract

Important tools needed:

  • an oven
  • Measuring scale
  • baking tray
  • parchment paper
  • clear cling foil
  • spatula
  • mixing bowl
  • wooden spoon /OR/ whisk
  • measuring cups
  • Icebox – deep freezer

INSTRUCTIONS:

For the vanilla dough:

Step 1: Cream butter & sugar

In a mixing bowl, cream both the butter and sugar until light and fluffy. You can use a wooden spoon/whisk or a hand electric mixer.

Step 2: Gradually add in the liquids

Gradually add in the egg wash mix + vanilla extract to the butter/sugar mix, as you mix to combine.

Step 3: Sift & add in the dry ingredients

Sift the flour + baking soda into the wet ingredients and change to your spatula and mix everything well to get a tacky dough.

Step 4: Wrap it with clear cling foil.

Place a clear cling foil and add the tacky vanilla dough on the foil. Make a long rectangular shape and wrap the dough. Fasten the ends. Set aside.

For the chocolate dough.

Step 1: Cream butter & sugar

In a mixing bowl, cream both the butter and sugar until light and fluffy. You can use a wooden spoon/whisk or a hand electric mixer.

Step 2: Gradually add  the liquids

Gradually add the egg wash mix + vanilla extract to the butter/sugar mix, as you mix to combine.

Step 3: Sift & add in the dry ingredients

Sift the flour + unsweetened cocoa powder+ baking soda to the wet ingredients and change to your spatula and mix everything well to get a tacky dough.

Step 4: Wrap it with clear cling foil.

Place a clear cling foil and add the tacky vanilla dough on the foil. Make a long rectangular shape and wrap the dough. Fasten the ends. Set aside. Take both dough and place in the freezer for 1 hour.

After 1 hour: 

Remove the two dough from the freezer – Using a sharp knife, cut the vanilla dough into 3 pieces, repeat the same with the chocolate dough. = 6 pieces. Align and alternate the slices to resemble – choco, vanilla and choco or vanilla, choco, vanilla. Press them together so they can stick to each other well. Wrap them again with clear foil and place in the icebox for 15 mins.

After 15 mins:

Remove the two pieces -slice them again into 3 pieces -as shown below. Mount them like opposites attract” – place them in the icebox for another 15 mins.

Preheat your oven to 170°C.

Slice them up -1/2 inch thickness. – Place them on a baking tray aligned with parchment paper – Bake them for 15 mins {Or until a slight show of golden brown seen at the bottom.

Allow them to cool on the baking tray – 15 mins before transferring them to a wire rack to cool completely.

Clearly, you can tell, that the checkerboard pattern got lost somewhere -but am sure with more practice, I get that fixed. However, whether the pattern took a left, the good news its, edible and it looks quite appealing. Let’s not forget that this recipe did not totally backfire on me.

How many of you would like to take up this challenge?? Leave a comment below.

Do follow me on my other social media platforms.

Facebook: @TastieDine

Twitter: @bcece2

Instagram: @tastiedine

LinkedIn: @MsBiwott 

………………………………………………………………

…and as always Bon appetite and Enjoy.

Acres & Acres of Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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