Checkerboard Cookies

Name: Checkerboard Cookies
Yield: Makes about 80 cookies
Cuisine: French
Ingredients: 2 large, eggs; 10 tablespoons (1 1/4 sticks), unsalted butter, softened; 1/3 cup plus 1 tablespoon, granulated sugar (2¾ ounces); 1/4 teaspoon, table salt; 1 teaspoon, vanilla extract; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 10 tablespoons (1 1/4 sticks), unsalted butter, softened; 1/3 cup plus 1 tablespoon, granulated sugar (2¾ ounces); 1/4 teaspoon, table salt; 1 teaspoon, vanilla extract; 1 1/3 cups, unbleached all-purpose flour (6 2/3 ounces); 1/4 cup, Dutch-processed cocoa (1 ounce)

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Appears in Cook's Illustrated November/December 2008

Desserts or Baked Goods

French

Chocolate

Make Ahead

SERVESMakes about 80 cookies

TIME2½ hours, plus 1½ hours chilling and 20 minutes resting

has video

WHY THIS RECIPE WORKS

It took some detective work to develop a French butter cookie recipe with a properly sandy texture. Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient—hard-cooked egg yolk—w...

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