Pink and Red Checkerboard Cookies

by Lotoya Vongrechin on February 12, 2013


VA Blog Post 6 - Checkboard Valentine Cookies 6

Let the countdown begin!  Valentine’s Day, is two days away.  A day filled with love, pink, red and, of course, oodles of chocolate.  To get you in the mood, I wanted to share with you a recipe that wraps all four into one sweet cookie. Whip up a batch for all the sweethearts in your life and be sure to save a few as a treat for yourself.

I’m off to finish baking and packaging these cuties for surprise deliveries. Leave a comment and share what you have planned for this special day.   

Happy Valentines Day, y’all!  

Ingredients

¾ cup butter, softened

6 Tbsp. powered sugar

1 tsp. vanilla extract

2 ¼ cups all-purpose flour

1 oz. white chocolate chips, melted

1 egg white, beaten

2 oz. red food coloring, divided (you may or may not use it all, depending on how the color turns out)

Cook’s Tools

cookie sheet

parchment paper

measuring cups and spoons

hand mixer

rolling pin

pastry brush

cooling rack

Instructions

        1.    Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.

        2.    Mix together softened butter and sugar until light and fluffy. Add vanilla extract and mix until combined.

        3.    Gradually mix in flour to form a soft dough. Add melted white chocolate and mix thoroughly.

        4.    Divide the dough into two equal parts. To one part, add multiple drops of red food coloring and mix well until the dough is a deep red shade.

VA Blog Post 6 - Checkboard Valentine Cookies 1

        5.    To other half of dough, add a few drops of food coloring and mix well. Dough should be a light pink. 

        6.    Keeping the dough pieces separate, cover and chill in the refrigerator for 30 minutes.

        7.    Roll out each piece of dough to a rectangle about 3×8 inches long and  ½ inches thick. 

        8.    Brush the deep red dough with egg white, then place the pink dough on top.

        9.    Cut the dough in half lengthwise. Turn over one half. Brush the side of one strip with egg white and stick against the side of the other dough. You will have a deep red strip and light pink strip.

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     10.    Cut the block into ¼- to ½-inch thin slices. Each slice will resemble a checkerboard.

     11.    Place each slice flat on the cookie sheet, spaced about 1 inch apart to allow room for cookies to spread.

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     12.    Bake in a preheated 350 degree oven for 10 minutes. Cool cookies on baking sheet for 2 minutes, then carefully transfer to cooling rack. 

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Yields about 18 cookies.

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