Valentine’s Checkerboard Cookies

Checkerboard Cookies via farmgirlgourmet.com

Ah Valentine’s Day – the day of love.  I can hardly believe it’s upon us but it’s only 3 weeks until the husbands and boyfriends start scrambling for ideas on what to buy that special person in their lives.  Jewelry, flowers, candy, cards and balloons will all be flying off the shelves and maybe the occasional kitchen appliance, in red of course.

Valentines Checkerboard Cookies via farmgirlgourmet.com

I’m not too picky when it comes to holidays like this.  We usually have dinner in and enjoy each others company, rather than feeling like we need to make a rezi at the best place in town.  Of course, a surprise of flowers is always appreciated, but not expected.  I guess my hubs is lucky in that respect.

Valentine Checkerboard Cookies - via farmgirlgourmet.com

Make something sweet for your honey this Valentine’s Day, like these super easy checkerboard refrigerator cookies.  They are soft and incredibly addicting.  As a matter of fact, they are calling for me now.

Here’s the recipe:

Valentine’s Checkerboard Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: Makes about 3 dozen cookies

Valentine’s Checkerboard Cookies

Red & white checkered refrigerator cookies, easy to make and even easier to devour.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups sifted all-purpose flour
  • 1/4 teaspoon red food coloring (such as AmeriColor Gel Food Coloring)

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
  2. Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough until it begins to hold together, about 1 to 2 minutes. Divide dough in half. Add the food coloring to one of the halves and knead until fully incorporated.
  3. Divide each dough into 2, to make 4 balls of dough (2 of each color). Using your hands and a ruler, roll out one dough ball into a 11 inch rope and flatten each side with a bench scraper to make a long square shape. Repeat with remaining 3 balls of dough and alternate and stack to make a 4 square checkered dough, press gently to adhere them together. Wrap in plastic wrap and refrigerate 30 minutes, or freeze 15 minutes.
  4. Preheat oven to 350 degrees. Line a baking sheet with a parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Notes

Recipe adapted from Martha Stewart

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