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Holiday Recipes
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Checkerboard Christmas Squares:
1 Basic Christmas Cookie Recipe Mix
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder
Chocolate icing and white icing
In large bowl of electric mixer, combine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl.
To dough in bowl, add cocoa powder; knead to mix well. On work surface, on
separate sheets of waxed paper, roll each half of dough to 9x6" rectangle.
Using paper to lift dough, invert plain dough onto top of chocolate dough.
Remove paper from plain dough. Using long chef's knife, cut doughs lengthwise into 2" wide strips. Stack strips, removing waxed paper and
alternating colors. Cut stack lengthwise into three equal strips. Stack
strips so colors alternate; gently press stack so dough layers stick
together. Wrap stack in plastic wrap; refrigerate 2 hours.
Preheat oven to 375F. Lightly grease 2 baking sheets. Remove plastic wrap
from dough; cut stack crosswise into 1/4" slices. Place slices
checkerboard side down on prepared baking sheets; bake 8 min or until
golden. Transfer to wire rack to cool. With pastry bag and writing,
decorate cookies with dots of chocolate and white icing. Makes 4 dozen
cookies.
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