Cookies! Treats! That’s a big part of Christmas am I right?!
These cookies are some that my Danish Grandmother always used to make for Christmas when I was a little girl… they were some of my favorites….they are so good! They taste like a yummy vanilla butter cookie with a hint of cocoa. I’m sure you can up the cocoa in this one if you want a stronger chocolate flavor.
Danish Checkered Butter Cookies
Makes ab. 40 cookies
1 & 1/4 cup softened butter
2 1/2 cups all purpose flour
1 tsp vanilla extract
1 cup sugar
2 TBS cocoa powder
1. With paddle attachment using a stand mixer, mix flour and butter on medium speed until it becomes likes crumbs…(alternately cut butter into flour in a mixing bowl using a fork or a pastry cutter).
2.To the flour mixture add vanilla extract, sugar and egg, until it becomes a shortbread type dough.
3. Remove dough from mixer and divide it in half.
4. Add one half of your dough into the mixer again with the Cocoa powder. Mix on medium speed until the cocoa evenly distributed and becomes a nice chocolate color.
5. Divide each type dough into two and roll into long rolls, four in total (about 3/4-inch round.) Assemble your cookie dough by first placing a light colored roll, next to a chocolate roll, then layer on top the last two rolls, but in reverse pattern. (This will create the checkered look)
6. Place parchment paper Over your combined dough rolls, and use to form all four into a large roll of cookie dough… basically you are using the paper to help attach your four different types of dough together …so they don’t fall apart. Use a small squeeze type motion over the entire roll with your hands. Make sure to not squeeze too hard or the checkered pattern will loose it’s shape.
Let it rest in the fridge until the dough is completely cold.
7. Remove from fridge and slice the dough into 1/4-inch thick slices.
8. Place on parchment paper lined baking sheets and bake at 400F for 10 min or until light golden brown.
Cool baked cookies on wire rack. Store in airtight container.