And they do look like stunners. Transfer to a wire rack to cool completely. thnx 4 the recipe! Read through again, I used the food processor directions for my mixer. Divide dough in half. I was thinking of you just recently and wondering if you were still in the same place. Using a pizza wheel (such a wonderful tool for this job) cut out total of 9 -inch wide strips from the each dough. It all ended great though- baked them as one big cookie vanilla bottom chocolate top, cut them while hot and after they cooled threw them in the freezer where they are to die for. Sprinkle cocoa powder over one of the halves. Directions. Thank you, Would it be okay if I doubled the recipe? Repeat with second log, creating more cookies. Hi Deb, Top the 3 strips with 3 more alternating flavors. Because this 2-mathematician household makes Sierpinski cookies every year, which are only slightly different from checkerboards but you need to be able to stretch out the dough blocks, if that makes sense: https://www.evilmadscientist.com/2008/sierpinski-cookies/. Let me break down the steps for you! How did you make those beautiful red hearts on the checkerboard cookies? Anyone else out there do that? Slice sugar-coated log into 1/4-inch-thick cookies, and arrange on prepared baking sheet with 1-inch space between them (they expand slightly). I did have some beautiful ones though, and all were delicious, including the ones I had to marble. Have you tried that or can imagine it would work well? Will work on getting my squares more precise. As it happens, though, thats a good thing because theyre pretty rich. They date back as early as 7th Century A.D. Persia which is now Iran. Ill make them again just to see if I can make them neater now that I know what Im doing. Yet it always surprises me how people react when I offer them the cookies (or maybe they are just easily impressed here :) Kids simply go crazy over them. 300 g (2 1/3 cup) flour. I couldnt resist the challenge. Divide the dough in half. Hi Flo! Some better than others. These are on the bigger side. Has anyone figured out how to adjust this recipe to make the wonderful versions Deb posted on her Instagram story the other day?! They look big to meI think of sanding sugars are more the siZe and texture of granulated sugar (if not finer) and coarse sugar crystals more like turbinado sugar. If so, would I just increase the time? This made it easy to make them ahead of time and easily pull them out, let them warm up for a few minutes, roll in sanding sugar & then slice with a sharp knife and bake. 8 years ago: Cauliflower with Brown Butter Crumbs, Parsley Leaf Potatoes and Sugared Pretzel Cookies You dont want gaps in between the strips. 14 years ago: Rugelach Pinwheels I doubled the recipe, as I wanted to have enough to make it worth all the effort. The recipe is so good. I am happy to follow your recipe. Thats one thing I love about my recipe! And after that its just about assembly! Ive been making your recipes since 2007 and love them, thank you for all the inspiration over the years! I am very proud (not that I have much to do with it) that SK comments are such a civil place. There was no way to stack them into neat squares. These look beautiful Deb! Preheat oven to 350 degrees F (176 C). Thank you for this amazing recipe, I cant wait to taste the final product. Pulse until the dough comes together. Chill in freezer for 15 minutes, until solid but not frozen hard. Your cookies might end up a bit wider, but who doesnt like a bigger cookie? Where relevant, we recommend using your own nutrition calculations. 12 years ago: Gingerbread-Apple Upside Down Cake and Cappucino Fudge Cheesecake I imagined checkerboard cookies would be a hideous amount of work for something that looked cute but probably didnt taste like much, the dark portions chocolate in color, not flavor. Well, they do look good. Ive often told people that my very weird form of stress relief/mindless scrolling is to read all the comments under a Smitten Kitchen post, so you can imagine how much I have loved this series of comments. Do this by slicing it into 3 long strips, then turn the dough 1/4- turn and slice it into 3 more even strips. You might want to check out the comment guidelines before chiming in. Great idea. Hi Deb, I love your recipes! I might have cut them a little thick, though. Im a beginner baker and I havent mastered getting a tight spiral (or much of a spiral at all) but theyre still cute and highly delicious! Remove the cookies from the oven, and transfer them to a rack to cool. Im not sure where I went wrong, but the dough tastes great. Set aside; you'll be using them when you assemble the cookies. So pretty! Then keep rolling. $50 King Arthur Gift Card with Ooni Pizza Oven! I used my 1/4-inch thick pastry ruler to roll them out and then mark where the slices should be and yet somehow mine were more like 1.5-inch square going in, and a bit closer to 2-inch square (they expand just a little) coming out. Learn how your comment data is processed. Copyright I have put four slabs in the freezer and now Im realising it says to put both slabs in the freezer. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); (adsbygoogle = window.adsbygoogle || []).push({});