CHECKERBOARD COOKIES

🧂Ingredients

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• 0.5 cup + 2 tablespoons cold butter(1 stick)
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• 0.75 cup maple crystals
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• 1 piece pinch sea salt
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• 1 piece egg
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• 1 tablespoon vanilla extract
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• 1.5 cups unbleached all-purpose flour
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• 0.25 teaspoon baking powder
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• 1 piece all-purpose flour for dusting
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• 1 piece extra egg white for brushing
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• 4 tablespoons butter(softened)
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• 0.75 cup maple crystals
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• 1 piece pinch sea salt
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• 1 piece egg
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• 0.25 teaspoon baking powder
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• 0.25 teaspoon almond extract
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• 1 cup unbleached all-purpose flour
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• 0.25 cup cocoa powder
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• 1 piece all-purpose flour for dusting
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📝Instructions

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1. 1

   For vanilla dough: Preheat oven to 350° F. Line 2 half-sheet trays with parchment paper.

2. 2

   In stand mixer, beat together butter, maple crystals, and salt until light and fluffy with paddle attachment. Add egg and vanilla and continue to mix until well combined.

3. 3

   Whisk together flour and baking powder in separate small bowl. Add flour mixture to butter mixture in mixer until combined. Wrap dough in plastic and refrigerate 10 minutes 10 minutes to firm up while making chocolate dough.

4. 4

   For chocolate dough: In stand mixer, beat together butter, maple crystals, and salt until well combined. Add egg, baking powder, and almond extract. Continue to mix until smooth.

5. 5

   Whisk together flour and cocoa powder in separate small bowl. Gradually sift flour/cocoa mixture into butter mixture and mix just until combined. Wrap dough in plastic and refrigerate at least 10 minutes 10 minutes until firm.

6. 6

   For assembly: Divide vanilla dough into 5 equal pieces. Divide chocolate dough into 4 equal pieces.

7. 7

   On parchment, using flour as necessary for dusting, roll out each piece dough to 1/4 inch. Make 3 stacks of rolled dough, brushing each layer with egg white: 1) vanilla/chocolate/vanilla; 2) chocolate/vanilla/chocolate; 3) vanilla/chocolate/vanilla.

8. 8

   Using bench scraper, square off sides of each stack of dough. Freeze 3 stacks of dough until hard. Using sharp knife, cut lengthwise rectangles of each dough, brush them with egg white, and stack rectangles in same order as listed above. Cut crosswise at 1/4 inch intervals across rectangle stacks to form cookies. Trimmed scraps of dough can be bundled together and re-rolled, frozen and stamped with cookie cutter shapes to make marbleized cookies.

9. 9

   Transfer to sheet trays. Brush tops with egg white. Bake 6-10 minutes 10 minutes or until golden at edges. Remove from pans to racks to cool.