Checkerboard Shortbread
Cookies
1 lb butter softened
1 tsp vanilla
2 tsp almond extract
1 ½ cups powdered sugar
|
3 ¾ cups bread flour or all purpose flour
Garnish:
1/3 cup of cocoa powder or few drops food coloring
|
Procedure
1
Cream butter, sugar and vanilla.
2
Add flour until combined.
3
Remove dough from mixer, set aside. Make another
recipe adding cocoa with the flour or food coloring with the eggs to make
contrasting colored dough.
4
Roll each of the dough’s into 10x10 square *.
Moisten the top of the colored dough with water and put the regular dough on
top of it. Press together with a rolling
pin.
5
Wrap dough in plastic wrap and chill.
6
Slice dough logs from square every ½ inch.
7
Place one log cut side up and moisten it with
water. Place another log cut side down
on top of moistened log so that the dough colors are in the opposite
placement. The dough log should show 4
squares in alternating colors when sliced.
Wrap logs in plastic and refrigerate ½ hour or overnight.
8
Slice cookies off logs every ¼ inch.
9
Bake on parchment lined cookie sheet at 325
degrees until cookies are firm but not brown.
Cookies do not spread.
10 Cool on cookie sheets.
Yield:
varies depending on size
Oven Temperature: 325°F
Source
Author: Chef Jackie
preplikeachef.blogspot.com
preplikeachef.blogspot.com
Author Notes
Variations:
ALTERNATED PANNING
PROCEDURE-*Spray a 10x10 square cake pan with cooking spray and line with
plastic wrap. Press one color dough into
the bottom. Pull plastic wrap towards
the pan to make clean flat edges.
Moisten top with a little water; top with the second color dough.
Lightly press 2 doughs together and follow above procedure for making
checkerboards.
Oreo Cocoa Brownies
The Ganche is what keeps the crushed Oreos on top. It is also nice to make with crushed candy canes.
Chocolate Ganache
3 lbs dark chocolate, chopped
7 oz butter, chopped
|
1 quart heavy cream
|
Procedure
1
Heat cream to a simmer and pour over chocolate
and butter. Stir until smooth.
2
Use ganache to make truffle filling, cake
fillings and glazes. Chocolate fondue and chocolate glaze for eclairs.
Source
Author: Chef Jackie White
preplikeachef.blogspot.com
Cocoa Brownies
10 cups granulated sugar
4-1/2 cups butter, melted
3/4 cup water
12 large
eggs
1/4 cup vanilla extract
8 cups all-purpose flour
|
4-1/2 cups cocoa
1 Tbs baking powder
1-1/2 tsp salt
4 cups chocolate chips chopped nuts (optional)
powdered
sugar
|
Procedure
1
PREHEAT oven to 325 degrees F. Spray two 1/2
sheet pans with cooking spray and line
with parchment.
2
In large stand mixer with paddle attachment combine
sugar, melted butter and water. Mix in
eggs and vanilla extract. In a separate bowl combine flour, cocoa, baking
powder and salt; beat into sugar mixture. If desired add in nuts. Spread into
prepared baking pans.
3
BAKE for 18 to 25 minutes or until wooden pick
inserted in center comes out slightly sticky. Cool completely in pan on speed
rack. Freeze 1/2 hour and remove from pan onto a cutting board. Cut of any hard edges. Cut into 35 bars;
dividing into 5 long strips then cutting 7 brownies on an angle from each strip
or cut each strip into 14 brownie fingers. Place cut brownies in brownie
freezer box until needed. Before serving sprinkle with powdered sugar.
Yield: 70
large brownies or 140 brownie fingers
Oven Temperature: 325°F
Source
Author: Chef Jackie
Web Page: preplikechef.blogspot.com
Author Notes
Variations:
Bake in 9 inch cake pans, cool
and dust with powdered sugar. Cut into
pie shaped wedges.
Oreo-Top brownie with fudge icing or
chocolate ganache then crushed oreos.
Feel free to share but send people to the post please!
Season's Eating's
Chef Jackie
Feel free to share but send people to the post please!
Season's Eating's
Chef Jackie
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