Checkerboard Cookies

Name: Checkerboard Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 25
Ingredients: 200 g butter, room temperature; 5 dl all-purpose flour; 1 dl sugar; 2 tsp vanilla sugar; 1 tbsp cocoa powder

40 min

2 portions

cookies baking christmas

Plan this

Classic vanilla and cocoa shortbread cookies with that satisfying checkerboard pattern. One batch makes about 25 cookies — great for Christmas or honestly any time of year.

Instructions

1
Put the room-temperature butter, flour, sugar, and vanilla sugar into a food processor and blitz until it all comes together into a smooth dough.
2
Take out half the dough and set it aside. Add the cocoa powder to the remaining dough in the processor and blitz again until the cocoa is fully mixed in — now you've got one plain and one chocolate dough.
3
Divide each dough into two pieces, so you have four pieces total. Roll each one into a long log. If the dough feels crumbly, knead it a bit before rolling.
4
Arrange the four logs together so they form a checkerboard pattern when you look at the ends.
5
Press the logs gently together, then square off the sides by pressing each side lightly against the work surface. Slice into rounds about 1–2 cm thick.
6
Bake at 175 °C for about 12 minutes, until they're golden and set. Let them cool completely.