Cookie Checkerboard Recipe
Cookie Checkerboard Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I created a tasty centerpiece for a game night by alternating squares of brown- and re-tinted sugar cookies. This checkerboard takes a bit of time to assemble, but it's not tricky to combine all of the ingredients and put it all together.—Awynne Thurstenson, Siloam Springs, Arkansas
MAKES:
44 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.
MAKES:
44 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Red paste food coloring
  • 2 ounces semisweet chocolate, chopped
  • CHECKER GLAZE:
  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons water
  • Red Paste food coloring
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Directions

In a bowl, cream butter and sugar. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Divide dough in half. Add red food coloring to one portion; wrap in plastic. Refrigerate for at least 1 hour or until easy to handle.
Melt chocolate in microwave or heavy saucepan. Stir 1 tablespoon of the remaining dough into chocolate until well mixed. Stir chocolate mixture into remaining plain dough. Wrap and refrigerate for at least 1 hour or until easy to handle.
On a lightly floured surface, roll red dough to 1/4-in. thickness. Cut into 32 squares (1-1/4 in. each) and 12 circles (1-in. diameter); set aside. (Return dough to refrigerator as needed.) Repeat with brown dough.
On a parchment- or foil-lined baking sheet, alternate red and brown squares of eight squares. Gently press seams together. Place circles on baking sheets. Bake at 350° for 12 minutes or until set.
Carefully slide parchment with checkerboard onto a wire rack to cool.
For glaze, combine the confectioners' sugar and enough water to achieve a thin glaze. Tint with food coloring. Dip 12 red cookies into red glaze; place on a waxed paper-lined baking sheet and refrigerate until set.
Melt the chocolate chips and shortening in a microwave or heavy saucepan, stirring frequently. Dip 12 brown cookies into chocolate mixture; place on a waxed paper-lined baking sheet and refrigerate until set. Yield: 1 checkerboard with 24 checkers.
Originally published as Cookie Checkerboard in Country Woman November/December 2000, p36

Nutritional Facts

1 each: 98 calories, 5g fat (3g saturated fat), 13mg cholesterol, 61mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Red paste food coloring
  • 2 ounces semisweet chocolate, chopped
  • CHECKER GLAZE:
  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons water
  • Red Paste food coloring
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  1. In a bowl, cream butter and sugar. Beat in egg, milk and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
  2. Divide dough in half. Add red food coloring to one portion; wrap in plastic. Refrigerate for at least 1 hour or until easy to handle.
  3. Melt chocolate in microwave or heavy saucepan. Stir 1 tablespoon of the remaining dough into chocolate until well mixed. Stir chocolate mixture into remaining plain dough. Wrap and refrigerate for at least 1 hour or until easy to handle.
  4. On a lightly floured surface, roll red dough to 1/4-in. thickness. Cut into 32 squares (1-1/4 in. each) and 12 circles (1-in. diameter); set aside. (Return dough to refrigerator as needed.) Repeat with brown dough.
  5. On a parchment- or foil-lined baking sheet, alternate red and brown squares of eight squares. Gently press seams together. Place circles on baking sheets. Bake at 350° for 12 minutes or until set.
  6. Carefully slide parchment with checkerboard onto a wire rack to cool.
  7. For glaze, combine the confectioners' sugar and enough water to achieve a thin glaze. Tint with food coloring. Dip 12 red cookies into red glaze; place on a waxed paper-lined baking sheet and refrigerate until set.
  8. Melt the chocolate chips and shortening in a microwave or heavy saucepan, stirring frequently. Dip 12 brown cookies into chocolate mixture; place on a waxed paper-lined baking sheet and refrigerate until set. Yield: 1 checkerboard with 24 checkers.
Originally published as Cookie Checkerboard in Country Woman November/December 2000, p36

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