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Ingredients
| salted butter: 3/4 cup |
| granulated sugar: 1 cup |
| baking powder: 1/2 tsp |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/4 tsp |
| almond extract: 1/2 tsp |
| orange food coloring |
| coconut extract: 1/2 tsp |
| yellow food coloring |
| coconuts (shredded): 1/3 cup |
| macadamia nuts (whole): 1/3 cup (finely chopped) |
Tropical Checkerboards
Credit: Food.com
User rating:
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Prep Time
240 min -
Cook Time
60 min -
Servings
48 serving(s)
Tags
- beat butter 30 seconds.
- beat in sugar, baking powder and salt.
- beat in egg and vanilla, beat in flour.
- divide dough in half.
- knead almond extract and orange food color in half. knead coconut extract and yellow food color in other half.
- shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide. wrap each log in wax paper. chill 1 hour.
- cut each log length wise into 4 slices.
- alternating colors stack slices to form 2 four layor logs. press together to seal with wax paper. chill for 1 hour.
- place logs on cutting surface with solid color facing up. using a sharp knife cut each log lengthwise four times. stack four slices of dough making a checkerboard.
- Combine coconut and nuts, roll logs in mixture. chill for 1-2 hours.
- preheat oven to 375.
- slice logs 1/4 inch thick. place 2 inches apart on ungreased cookie sheet.
- bake 10-12 minutes.
- transfer to wire rack.