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Ingredients
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 cup |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| instant espresso powder: 1 1/2 tsp |
| water: 1 tsp |
Latte Checkerboards ( Cookies )
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
10 min -
Servings
48 serving(s)
Tags
- In a large mixing bowl, beat butter with electric mixer 30 seconds.
- Add sugar, baking powder and salt. Beat until combined.
- Beat in the egg and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour with wooden spoon.
- Divide dough in half.
- Mix coffee powder and water; knead into one portion of dough.
- Shape each dough portion into rectangular 6 x 2 inch log.
- Wrap logs in waxed paper or plastic wrap; chill 1 hour.
- With a sharp knife, cut each log lengthwise into four slices.
- Alternating colors, stack slices to form two four-layer logs.
- Press together to seal layers.
- Wrap logs in paper or plastic wrap, and chill 30 to 60 minutes, or until firm.
- Place logs on a cutting surface with the solid color facing up.
- Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)
- Stack four slices of dough, alternating colors for a checkerboard effect.
- Repeat with remaining slices for second log.
- Trim edges to straighten.
- Wrap and chill for 1 to 2 hours, or until firm.
- Cut each log crosswise into 1/2-inch-thick slices.
- Place slices 2 inches apart on ungreased cookie sheets.
- Bake in a 375F oven for 10 to 12 minutes, or until edges are lightly browned.
- Transfer cookies to wire racks and let cool.