Ingredients
Checkerboard Shortbread Cookies
- 2 cups unsalted butter, room temperature (454g)
- 4 cups all-purpose flour (520g)
- 1 cup powdered sugar (125g)
- 1 tsp fine salt (6g)
- Red and neon green gel food coloring (such as Americolor or Chef Master)
Instructions
- Mix the Dough: Use an electric mixer to combine 2 cups of room temperature unsalted butter, 4 cups all-purpose flour, 1 cup powdered sugar, and 1 teaspoon fine salt. The dough may appear crumbly at first but will come together into a soft dough after thorough mixing. If it’s too firm, microwave briefly (2-3 seconds) to soften the butter without melting.
- Divide and Shape Dough: Scoop one third of the plain (uncolored) dough, approximately 370g, onto a large piece of plastic wrap. Spread it out evenly to 1/2 inch thickness and about 5 inches (13cm) wide using rolling pin rings or guides for consistency. Wrap tightly and refrigerate to chill.
- Color Remaining Dough: Divide the remaining dough into two equal portions (about 370g each). Color one with red gel food coloring and the other with green gel food coloring, kneading until evenly colored. Spread each colored dough portion similarly to 1/2 inch thickness and 5 inches wide, wrap, and refrigerate along with the plain dough for at least one hour or overnight for best results.
- Roll and Trim Dough Strips: Remove one dough portion at a time from the fridge and place on plastic wrap. Cover loosely with plastic and roll out again to exactly 1/2 inch thickness. Use a ruler to mark and trim the dough into a clean rectangle measuring 4.5 inches (11.5cm) wide. Using a sharp knife and ruler, cut the dough into 9 long strips each 1/2 inch wide and tall. Return strips to the fridge to keep firm.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large light-colored baking sheets (aluminum preferred) with silicone mats or parchment paper.
- Assemble Checkerboard Logs: On a large cutting board, assemble the dough strips into checkerboard logs by layering in this order: first layer white, green, red; second layer red, white, green; third layer green, red, white. Gently press the layers together with the flat edge of a knife or bench scraper, then carefully flip and press all four sides to ensure they stick. Work quickly while dough is cold and firm.
- Chill Assembled Logs: If dough softens during assembly, chill the logs in the fridge for 30 minutes or freezer for 15 minutes to firm up before cutting, preserving the pattern.
- Cut Cookies: Use a sharp knife to slice the logs into 1/3 inch thick cookies. Place cookies about 2 inches apart on prepared baking sheets to allow for spreading.
- Bake the Cookies: Bake cookies one tray at a time for 12-14 minutes, or until edges start to brown lightly. Rotate the pan halfway through baking for even results.
- Cool and Serve: Remove cookies from the oven and let cool completely on the baking sheet before serving or storing.
Notes
- Use rulers and rolling guides to ensure strips are even for a perfect checkerboard pattern.
- Keep dough chilled throughout assembly to prevent soft dough from losing shape.
- Light-colored baking sheets help avoid overbrowning the cookies; aluminum sheets are best for even baking.
- These cookies can be stored in an airtight container for up to 1 week or frozen for longer storage.
- Work quickly and refrigerate dough whenever it begins to soften to maintain the clean checkerboard pattern.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
