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Chocolate Orange Checkerboard Cookies


  • 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 zest
  • 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 zest and extract into remaining half.
  • 3. Shape each portion into a 5-1/2x2x2-in. block. Wrap each block in plastic; 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; 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.

Nutrition Facts


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