Checkerboard Cookies

Checkerboard cookies are very decorative looking cookies that are relatively easy and quick to make using pâte sucrée dough. The downside is that making a dough out of two different kinds of sucrée dough does not exactly taste the best.


Formula: yields roughly 50 cookies
1 lb vanilla pâte sucrée dough
1 lb chocolate pâte sucrée dough


MOP:

• Roll both doughs to 1/4" thickness
• Save all extra strips of dough that you will get in this procedure, seperately.
• Lay the vanilla pâte sucrée dough on the table and brush lightly with water
• Lay the chocolate pâte sucrée dough on top of the vanilla pâte sucrée dough. Press down slightly so that the two layers are flush.
• Cut the dough in half, and brush the bottom half with water. Lay one half on top of the other.
• Cut this new block into 1/4" strips.
• Lay the strips in alternating directions so you have three strips.
• Press the new block together.
• Freeze this block to set.

• With the scraps, roll the dough out to 1/8" thick. You want to roll it out to be slightly the size of the checkerboard strip.
• Brush the rolled out dough lightly with water.
• Place the checkerboard strip on the rolled out dough.
• Roll up and cut the extra "cover".
• Freeze to set the dough together.

• Cut the ends off of the strip.
• Cut the strip into 1/4" pieces, place them on a lined sheet pan.
• Bake at 350°F for 10-12 minutes, until the white parts are just golden.
• Cool.