CHECKERBOARD COOKIES

Ingredients

1 cup (226 g) unsalted butter, at room temperature

½ cup (100 g) granulated sugar

⅓ cup (41 g) powdered sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

½ teaspoon kosher salt

3 cups (288 g) all-purpose flour

⅓ cup (36 g) cocoa powder

Directions

Line a 13 by 18-inch (33 by 46 cm) baking tray with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and powdered sugar on medium until soft and creamy, pausing halfway through to scrape the sides and bottom of the bowl with a rubber spatula, 2 to 3 minutes. Add the egg, egg yolk, vanilla, and salt and mix on medium until smooth.

With the mixer off, add the flour, then mix on low until just combined. You may want to drape a dish towel around the mouth of the mixing bowl at first to keep the flour contained.

Form the dough into a ball and then divide it into two equal portions, using your digital scale to ensure they are the same size. Return one portion to the bowl and add the cocoa powder. Mix on low speed until the cocoa is well incorporated (this will be your chocolate portion). Turn the dough out onto a work surface and knead it a few times to form a smooth ball that's uniform in color.

Working on the prepared baking tray, shape each ball of dough into a 2 by 6-inch (5 by 15 cm) rectangular slab, using a ruler for precision. Refrigerate the dough for at least 1 hour.

Slice each slab of dough lengthwise into thirds. Then rotate the dough 90 degrees on its long edge and cut it lengthwise into thirds again, for a total of nine strips per dough color.

On a new sheet of parchment paper, lay one chocolate strip next to one vanilla strip next to one more chocolate strip. Top these three strips with another layer of strips of alternating colors, starting with vanilla. Finish with a third layer, again of alternating colors, starting with chocolate. You should end up with a 3-inch (7.5 cm) square log. Build a second log with the remaining dough, but start the first layer with two strips of vanilla dough and one strip of chocolate. You will end up

with two checkerboard logs, one with vanilla corners, the other with

chocolate corners. Using your fingertips, gently but firmly press the

strips together, doing your best to preserve the squared edges. Put

the slabs on a baking sheet and chill for at least 30 minutes in the refrigerator before slicing and baking.

Preheat the oven to 350°F (175°C).

Cut each log into 18 cookies at ¼-inch (0.5 cm) intervals and arrange them on the prepared baking tray, spaced 1 inch (2.5 cm) apart. Bake for 9 to 10 minutes, rotating the baking tray halfway through, until their surfaces are slightly puffed and dry looking and the vanilla squares look slightly golden. Let them cool on the baking tray for 1 to 2 minutes, until they have firmed enough to transfer to a rack to cool completely. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.

Notes

Checkerboard cookies, made from a grid of chocolate and vanilla shortbread, are one of the seven cookie varieties at traditional Swedish cookie parties. These pretty and impressive-looking cookies are not hard to make as long as you follow the steps and use a ruler for precision. The two differently colored doughs are made from one base dough, and cocoa powder is added to half. Be sure to allow time for chilling at different stages, which keeps your checkerboard pattern sharp. Like many traditional Scandinavian cookies, these checkerboards are on the small

side, which means you can fit more in your tin (or pop more in your mouth). MAKES ABOUT

36 COOKIES