The annual cookie swap is coming up. Last year there were about 40 girls and it sounds like this year will be the same. So I made over 100 red and chite checkerboard cookies to swap :) I think they taste and look great!
This recipe comes from The Way the Cookie Crumbles
The recipe is found here
4 cups (19.2 ounces) unbleached flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 eggs, preferably room temperature
2 teaspoons vanilla extract
20 tablespoons (2½ sticks) butter, room temperature
1 teaspoon salt
1 cup (7 ounces) firmly packed light brown sugar
½ cup (3½ ounces) granulated sugar
Liquid food coloring (I used red)
In a medium-sized bowl, combine the flour, baking powder, and baking soda. Break the eggs into a small measuring cup, whisk them lightly, and mix in the vanilla.
Place the butter in the bowl of a mixer fitted with the paddle. Beat the butter on medium-low speed until it’s smooth, then add the salt and both sugars. Continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed.
With the mixer running, gradually add the egg mixture. Once the eggs have been added, scrape the sides of the bowl, continue mixing on medium speed for about 1 minute. Reduce speed to low and gradually add the flour mixture, mixing just until evenly combined.
Creating the checkerboard pattern- Divide dough into two equally sized parts. Mix red food coloring into one half and leave the other half plain. Roll each portion into a 9-by-3-inch rectangle. Freeze the rectangles for about 10 minutes, until they’re firm enough to cut and stack. Cut each rectangle into eight 9-by-3/8-inch strips. On a sheet of wax paper, lay four strips next to each other, alternating colors. Press the strips together gently to remove any gaps. Lay another four strips on top of the first layer, alternating colors between layers. Repeat for three layers. Trim the edges if desired. Wrap in wax paper and freeze for at least four hours.
When ready to bake, adjust an oven rack to the middle position and heat the oven to 350ºF. Slice the frozen logs into cookies about 1/8-inch thick. Lay the cookies on the prepared pan, about ½-inch apart. Bake for 7 minutes. Let the cookies cool on the pan for about 2 minutes, then transfer them to wire racks. Serve at room temperature. Store in an airtight container.