Chocolate Orange Checkerboard Cookies Recipe
Chocolate Orange Checkerboard Cookies Recipe photo by Taste of Home
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Chocolate Orange Checkerboard Cookies Recipe

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I use these for gifts during the holidays because I like the elegant flavor combination of chocolate and orange. The shortbread texture melts in your mouth, and the walnuts add a nice crunch.—Sandy Paige, Ramstein Air Base, Germany
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 42 servings


  • 1-1/4 cups butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 1-1/2 cups finely chopped pecans
  • 1/4 cup baking cocoa
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon orange extract


  1. In a large bowl, cream butter, confectioners' sugar and salt until blended. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans.
  2. Divide dough in half. Mix baking cocoa into one half; mix orange peel and extract into remaining half.
  3. Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic wrap; refrigerate 30 minutes.
  4. Unwrap dough; cut each block lengthwise into quarters, making four 5-1/2x1x1-in. sticks. Switch two of the chocolate sticks with two of the orange sticks, forming two checkerboard blocks. Gently press sticks together to adhere. Rewrap in plastic wrap; refrigerate 2 hours or until firm.
  5. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool. Yield: about 3-1/2 dozen.
Originally published as Chocolate Orange Checkerboard Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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