Checkerboard Shortbread cookies
Ingredients...
FOR VANILLA SHORTBREAD
2 Cups All Purpose Flour
1/4 tsp salt
1 Cup unsalted butter (room temperature)
1/2 Cup powdered sugar
1 tsp Vanilla
FOR CHOCOLATE SHORTBREAD
2 Cups All Purpose Flour
1/4 tsp salt
1 Cup unsalted butter (room temperature)
1/2 Cup powdered sugar
1 tsp Vanilla
2 Tbsp Cocoa powder
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Make one Vanilla dough, and one Chocolate dough following ingredients above. Wrap in plastic wrap and chill in the fridge for about 30 mins.
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Remove from fridge and roll each into a rectangle.
(Measure so they the same size)
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Cut and Layer.
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*Tip: Use Egg White to 'paint' between layers
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Stack each strip by alternating colours.
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Wrap each stack in plastic wrap and chill for (at least) 15 mins.
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Slice into squares.
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Bake at 350 for 10-12 minutes.
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Let cool on a cooling rack.
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Enjoy with a nice glass of cold milk.
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