Tuesday, December 11, 2012

Cookie Exchange Recipes Checkerboard Short Bread and Oreo Brownies

Checkerboard Shortbread Cookies
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
1/3    cup    of cocoa powder or few drops food coloring


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


Author: Chef Jackie

Author Notes


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


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.


Author: Chef Jackie White

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


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


Author: Chef Jackie

Web Page: preplikechef.blogspot.com

Author Notes


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

No comments:

Post a Comment