Name: Checkerboard Cookies
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lb Cake flour (for Vanilla Dough); 4 oz Cake flour (for Vanilla Dough); 1.02 kg Cake flour (for Vanilla Dough); 1 lb Butter, cold, small cubes (for Vanilla Dough); 12 oz Butter, cold, small cubes (for Vanilla Dough); 780 g Butter, cold, small cubes (for Vanilla Dough); 13.5 oz Confectioners’ sugar (for Vanilla Dough); 380 g Confectioners’ sugar (for Vanilla Dough); Salt (Pinch); 2 tsp orange zest, grated (for Vanilla Dough); 6 g orange zest, grated (for Vanilla Dough); 8 oz Egg yolks (for Vanilla Dough); 230 g Egg yolks (for Vanilla Dough); 2 tsp Vanilla extract (for Vanilla Dough); 10 mL Vanilla extract (for Vanilla Dough); 15 oz Cake flour (for Chocolate Dough); 430 g Cake flour (for Chocolate Dough); 3 oz Cocoa powder (for Chocolate Dough); 90 g Cocoa powder (for Chocolate Dough); 14 oz Butter, cold, small cubes (for Chocolate Dough); 400 g Butter, cold, small cubes (for Chocolate Dough); 6.75 oz Confectioners’ sugar (for Chocolate Dough); 190 g Confectioners’ sugar (for Chocolate Dough); 1 tsp orange zest, grated (for Chocolate Dough); 3 g orange zest, grated (for Chocolate Dough); Salt (Pinch); 4 oz Egg yolks (for Chocolate Dough); 110 g Egg yolks (for Chocolate Dough); 1 tsp Vanilla extract (for Chocolate Dough); 5 mL Vanilla extract (for Chocolate Dough)

CuliNect

Checkerboard Cookies — Formulation & Method | CuliNect