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Checkerboard Squares

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Recipe

 

Yield

1 batch

Prep

20 min

Cook

25 min

Ready

3 hrs
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x cookie mix
*
1 large eggs
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1 teaspoon vanilla extract
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2 tablespoons cocoa powder
unsweetened
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Ingredients

Amount Measure Ingredient Features
1 x cookie mix
*
1 large eggs
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5 ml vanilla extract
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3E+1 ml cocoa powder
unsweetened
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Directions

At low speed, beat until mixture forms a dough.

Divide dough in half; remove one half from bowl.

To dough in bowl, add cocoa powder; knead to mix well.

On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6 inch rectangle.

Using paper to lift dough, invert plain dough onto top of chocolate dough.

Remove paper from plain dough. Using long chef's knife, cut doughs lengthwise into 2 inch wide strips.

Stack strips, removing waxed paper and alternating colors.

Cut stack lengthwise into three equal strips.

Stack strips so colors alternate; gently press stack so dough layers stick together.

Wrap stack in plastic wrap; refrigerate 2 hours.

Preheat oven to 375℉ (190℃).

Lightly grease 2 baking sheets.

Remove plastic wrap from dough; cut stack crosswise into ¼ inch slices.

Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.

Transfer to wire rack to cool.

With pastry bag and writing, decorate cookies with dots of chocolate and icing.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 2655% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 18mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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