Icebox/Refrigerator Cookie

For the icebox cookie we decided to make checkerboard cookies. I have never made them before but from the picture I have seen it always seemed like such an interesting cookie to make and I was very excited. We started off making the vanilla and chocolate danish dough. Once those were made and chilled we started to roll them out. Each dough was rolled out to 5 inches by 10 inches and then stacked one on top of the other brushing egg whites between the two dough’s, lastly placing them back into the refrigerator. Next we removed it from the refrigerator and cut it into an exact 5 inch by 10 inch dough, this way we could cut it in half and we would have to pieces of dough that were both exactly 5 inches by 5 inches. Once again, we stacked one on top of the other brushing egg whites between the two new pieces of dough. We chilled our dough one last time until it was hardened. Once it was hardened we removed it from the refrigerator. We now had a 4 layer stack of dough that was 5 inches by 5 inches. We cut slices that were about 3/8 inches thick. We had to rotate the slices so that it would create the checkerboard pattern. Our cookie logs all had to be the same size, 4 slices high and 4 rows, leaving us with 3 logs. While these logs went back into the refrigerator we gathered all of our scraps and rolled the out long enough to be able to cover our logs. When the logs came out of the refrigerator we covered them with the extra dough, using egg whites to help the log stick to the scraps we just rolled out. We trimmed the excess dough off and had to refrigerate the dough one last time before slicing and baking. Once it was time to bake them we removed them from the refrigerator, sliced them into about 1/4 inch thick slices and baked them off at 350 degrees until  they were slightly golden brown on the outer edges. A quick tip to know when baking is that these cookies do not spread so you can usually fit a large amount of cookies on each sheet pan. If I were to make the checkerboard cookie again the only thing I would change is slicing my cookies a bit thinner before baking them because some of mine were pretty thick and others were the right size which were 1/4 of an inch. But because of the different sizes, they bake at different rates which makes the baking process much more difficult.

 

 

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