Checkered Cookies

Hello Dear Friends,

Checkered Cookie, which will be appreciated by everyone in the house, especially children, with the first recipe presentation of this week :)

I am sure it will be a very enjoyable experience for those who get bored of standard presentations and want to try something different. The most important thing to consider when kneading the dough is that all the ingredients are at room temperature.

This recipe makes a lot of cookies. For this reason, you can also try it for the parties you will organize. Those who wish can store the excess of the blocks they have prepared in the freezer for 1-2 months by covering them with cling film in an airtight manner. Thus, you can take it out of the freezer 1 hour beforehand and bake it by slicing for your children or for your sudden guests after school.

I did not use it, but if you want, you can use 2 egg whites left over from the dough to stick the strip and outer coating dough together. For this, it is enough to apply with the help of an egg brush while laying the strips.

Love…

For the Vanilla Dough:

•  230 gr Sana Dough
• 195 g powdered sugar
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla flavoring
• 90 g almond flour
• 360 g flour

Cocoa Dough:

• 250 gr Sana Dough
• 220 g powdered sugar
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla flavoring
• 45 g almond flour
• 45 g cocoa
• 345 g flour

How to Make Checkered Cookie Recipe?

1. Take margarine, salt and powdered sugar into the mixer's kneading chamber and attach the hook. Begin whisking the butter and powdered sugar.
2. While continuing to whisk at low speed, add the eggs one by one.
3. When the eggs are completely mixed, add a glass of flour to the bowl.
4. When you get a medium hard dough that does not stick to the container, take it from the hopper to the kitchen counter.
5. Follow the same steps for the cocoa dough. At the last step, add cocoa with flour and mix. (If it's too hard, you can add a little more margarine.)
6. Stretch the two doughs separately and put them in the fridge and let them rest for 15-20 minutes.

Assembly:

1. Take the plain and cocoa dough out of the refrigerator. Roll out both doughs to a thickness of 1 cm on a lightly floured kitchen counter.
2. Slice the dough into 1 cm thick slices with a sharp knife or pizza knife.
3. Arrange the first row of sliced ​​dough (vanilla, cocoa, vanilla) side by side. Arrange on this row with opposite colors (cocoa, vanilla, cocoa). Create a square block by making the last layer on top of it again in the same order as you did it in the first place.
4. Roll out the remaining cocoa dough and trim the edges. (You can use plain dough for the 2nd block) Put the cookie block you prepared on the tip of the dough and carefully roll it 2 turns.
5. Wrap it in cling film and put it in the refrigerator without crushing it and chill it for 1 hour.
6. Slice the cooled dough half an inch thick and place the cookies in the oven, which is lined with greaseproof paper, 1-2 cm apart.
7. Bake in a preheated oven at 190 degrees for 12-13 minutes.
8. Serve when cool.