These elegant checkerboard cookies are a showstopper dessert that combines the buttery richness of shortbread with the visual appeal of a classic grid pattern. Made using a simple fudge marble cake mix enhanced with extra butter and eggs, these treats are surprisingly easy to assemble despite their intricate look. The dough is divided into vanilla and chocolate sections, rolled thin, and carefully layered to create the signature checkered design. After chilling to firm up, they are sliced into thin, delicate cookies that bake into a tender, melt-in-your-mouth texture. Perfect for holiday platters, bridal showers, or any occasion where you want to impress guests with a homemade touch. They store well, making them a great make-ahead option for parties.
Checkerboard Cookies
Description
These elegant checkerboard cookies are a showstopper dessert that combines the buttery richness of shortbread with the visual appeal of a classic grid pattern. Made using a simple fudge marble cake mix enhanced with extra butter and eggs, these treats are surprisingly easy to assemble despite their intricate look. The dough is divided into vanilla and chocolate sections, rolled thin, and carefully layered to create the signature checkered design. After chilling to firm up, they are sliced into thin, delicate cookies that bake into a tender, melt-in-your-mouth texture. Perfect for holiday platters, bridal showers, or any occasion where you want to impress guests with a homemade touch. They store well, making them a great make-ahead option for parties.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC) and grease baking sheets.
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In a large bowl, combine 3/4 cup softened butter, 2 egg yolks, and 1/2 teaspoon vanilla extract.
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Beat with an electric mixer on low speed until smooth and blended.
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Set aside the cocoa packet from the Duncan Hines Moist Deluxe Fudge Marble Cake mix.
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Gradually add the cake mix to the butter mixture and blend until a uniform dough forms.
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Divide the dough into two equal halves.
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Add the reserved cocoa packet and 1 tablespoon softened butter to one half of the dough.
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Knead the chocolate dough until it is well blended and uniformly dark brown.
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Place the vanilla dough between two sheets of waxed paper and roll it out into a 6-inch square.
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Repeat the rolling process with the chocolate dough to create a matching 6-inch square.
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Remove the top sheet of waxed paper from both dough squares.
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Cut each square into twelve 1/2-inch wide strips.
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Lightly beat 1 egg for brushing edges.
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On a piece of plastic wrap, place one chocolate strip.
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Brush one edge of the chocolate strip with beaten egg.
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Place one vanilla strip next to the chocolate strip, pressing gently to adhere.
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Brush the exposed edge of the vanilla strip with egg.
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Add a second chocolate strip, brush with egg, then add a second vanilla strip to complete the first row of four strips.
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Brush the top surface of this first row with beaten egg.
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Create a second row by stacking four strips on top of the first row, alternating colors so they cross over the seams below (e.g., vanilla over chocolate, chocolate over vanilla).
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Brush the top of the second row with egg.
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Add a third row of strips, alternating colors to complete the checkerboard pattern.
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Brush the top of the final row with egg.
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Repeat the assembly process with the remaining strips to create a second checkerboard bar.
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Wrap both bars tightly in plastic wrap.
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Refrigerate for 1 hour or until firm enough to slice cleanly.
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Remove bars from refrigerator and cut into 1/4-inch thick slices.
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Place slices 2 inches apart on the prepared baking sheets.
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Bake at 350ðF (177ðC) for 7 to 9 minutes, or until edges are lightly golden brown.
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Cool on baking sheets for 1 minute.
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Transfer cookies to cooling racks to cool completely.
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Store in airtight containers at room temperature.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 23.3kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 38.4mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
