Some of my grandkids will be visiting today, I thought these would make a special treat:
Chocolate Checkerboard Cookies
(adapted from Jacqueline Bellefontaine‘s What’s Cooking: Chocolate)
- 3/4 cup margarine, softened (use butter if you prefer creamier tasting dairy cookies)
- 6 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract or the grated rind of 1/2 an orange
- 2 1/2 cups all-purpose flour
- 1oz dark bittersweet chocolate, melted
- a little beaten egg white
- Lightly grease a cookie sheet. Beat the margarine and confectioner’s sugar in a mixing bowl until light and fluffy. Beat in the vanilla extract or the grated orange rind.
- Gradually beat in the flour to form a soft dough. Use your fingers to incorporate the last of the flour and to bring the dough together.
- Divide the dough into 2 equal pieces and beat the melted chocolate into one half. Keeping each half of the dough separate, cover and chill in the refrigerator for 30 minutes.
- Roll out each piece of dough to a rectangle about 3″ x 8″ inches long and 1 1/2 inches thick. Brush one piece of dough with a little egg white and place the other piece of dough on top.
- Cut the block of dough in half lengthwise and turn over one half. Brush the side of one strip with egg white and butt the other up to it, so that it resembles a checkerboard.
- Cut the block into thin slices and place each slice flat on a cookie sheet, allowing enough space to spread a little during baking.
- Bake in a preheated oven at 350 F. for about 10 minutes, until just firm. Cool on on the cookie sheet for a few minutes before carefully transferring to a wire rack with a spatula. Cool completely.
Enjoy, gentle reader, enjoy!