Eggless Vanilla Chocolate Cookies | Mesmerizing 5 ingredient Cookies
Eggless vanilla chocolate cookies (Checkerboard and pinwheel cookies) Only 5 ingredients for these Basic and Yet Mesmerizing Chocolate and vanilla cookies.
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Ingredients (70 Swirl cookies or 45 Checkerboard cookies)
2 and 1/ cups (275 g) of all-purpose flour
1/2 cup (90 g ) of granulated sugar
7/8 cup (200 g) of salted butter (cut into cubes)
2 teaspoons of vanilla extract
2 Tablespoons of cocoa powder
Chocolate Swirl Directions:
1. With a Food processor or with your hands on a clean counter mix the flour, sugar, vanilla extract, and butter. Work the ingredients until the dough comes together.
2. Divide the cookie dough into two parts. Mix one of them with the cocoa powder. Chill for 10 min.
Roll out two equally large rectangles, 6x15 inches (about 5x40 cm). Chill again for 10 min.
Place the chocolate rectangle over the basic dough rectangle.
Roll up tightly, starting with the long side. Preheat the oven to 390°F (200°C).
Refrigerate for 10 minutes and then cut into 1/8 inch slices. (3-4 mm) and place them 2 inches apart on a prepared baking sheet with parchment paper.
Bake for about 10 minutes.
Checkerboard Cookies Directions:
1. With a Food processor or with your hands on a clean counter, mix the flour, sugar, vanilla extract, and butter. Work the ingredients until the dough comes together.
2. Divide the cookie dough into two-part. Mix one of them with the cocoa powder and then divide both the light and the dark part into two parts and Chill for 10 min.
Roll out each dough into an oblong roll about 1-2 cm in diameter.
Start alternating the pieces with chocolate and vanilla, then square it off and press together. Preheat the oven to 390°F (200°C)
Refrigerate for 10 min and then cut into 1/8 inch slices. (3-4 mm) and place them 2 inches apart on a prepared baking sheet with parchment paper.
Bake for about 10 min.
Enjoy!
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Checkerboard Cookies | Food & Wine
Make the best shortbread checkerboard cookies using these easy steps.
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HOW TO MAKE CHRISTMAS SPECIAL CHECKERBOARD COOKIES | Anaa's Baking Studio | COOKIE RECIPE
CHRISTMAS SPECIAL CHECKERBOARD COOKIES #recipepost #recipes
Ingredients
Butter : 1 ¼ cups
Icing Sugar. : 1 ¼ cups
Salt: A pinch
Vanilla. : To taste
Flour. : 3 ¼ cups
Red and green gel colour : As required
METHOD
1. Mix butter, sugar, salt and vanilla with a whisk till light and fluffy.
2. Add the flour along with the salt and mix well.
3. Form a dough and divide the dough in two parts.
4. Add red colour to one part and green to the other.
5. Roll each dough into a ball and refrigerate for 1-2 hours.
6. Once the dough is cool. Remove from the fridge and make a checkerboard pattern as shown.
7. Bake at at 180 degree for about 15- 20 minutes.
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Media team : @kaushikmedia
Schackrutor - Swedish checkerboard cookies
Full recipe:
Schackrutor, or Swedish checkerboard cookies, definitely look fancier than they really are. The dough is based on the classic 1-2-3 measures of sugar, butter, and flour, and flavored with cocoa and vanilla. Of course, the cookies can be made just as complicated (8x8, anyone?) or as simple as you wish.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
See other Swedish cookies, cakes, and sweet treats:
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How to make JAPANESE CHECKERBOARD COOKIES for VALENTINES DAY!
The first 500 people who click the link in the description will get 2 free months of Skillshare Premium
This video was sponsored by Skillshare
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Valentine's Day is coming up and what's better than giving sweet treats as gifts? Making them yourself with love (and some chaos)! In Japan, it's common for girls to give chocolates to their crushes & family. How come we don't do this in America?? SMH. Today, Maiko is going to teach you how to make the popular checkerboard cookies to give to your Valentine's Crushes!
»»————————————————————————««
Video is based off of Ochikeron's Checkerboard Cookie Recipe!
Produced by Maiko
Edited by Randy
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COME THRU TO OUR NEXT EVENT: INSANIME SPRING BREAK 2020 - APRIL 2! LOS ANGELES, CA -
Come party it up this spring for a night full of anime bops, cosplay, gaming, and MORE!
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#animeimpulse #valentinesday #checkerboardcookies
Checkerboard Cookies
Checkerboard cookies are delicious buttery sugar cookies shaped in a checkerboard pattern. The cookies are made by alternating two color pieces of dough shaped into a rectangular block. When chilled simply cut into slices and bake. It is that easy. The recipe is really not complicated and you can try different flavor combinations and colors each time.
To print the recipe check the full recipe on my blog:
#checkerboardcookies #butterysugarcookies
Ingredients
Makes about 30-35 cookies
Pistachio Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) pistachio, ground
1 tsp (5g) almond extract
1/4 tsp (1g) salt
green food coloring
Chocolate Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1. Prepare the pistachio dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk, almond extract and green food coloring and mix until well combined. With mixer on low incorporate pistachio and flour. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
2. Prepare the chocolate dough. In a large bowl, cream together the butter, sugar and salt for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. With mixer on low incorporate flour and cocoa powder. Wrap the dough in plastic wrap and shape into about 2 x 6 inches (5 x15 cm) rectangular block, about 2 inches (5 cm) tall.
3. Refrigerate pistachio and chocolate dough for 1-2 hours.
4. When chilled cut each rectangular block into thirds. Cut each piece into thirds again so you get 9 pieces of chocolate dough and 9 pieces of pistachio dough.
5. Start alternating pieces of chocolate and pistachio. Form two blocks again each containing 9 alternate pieced of dough.
6. Wrap each block in plastic wrap and refrigerate for at least 30 minutes.
7. Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
8. Slice each block into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
9. Bake for 12-15 minutes or until slightly golden on the edges.
10. Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.
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With You by Ziv Moran (Born There) Artlist
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