Checkerboard Cookies

Published November 1, 2008. Web Exclusive.

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—which eliminated excess moisture and perfected the… read more

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—which eliminated excess moisture and perfected the texture of the cookies.

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Checkerboard Cookies

Here are the foolproof steps to create this simple but striking cookie.

Watch the Video

Makes about 80 cookies

Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced. After the dough has been formed and wrapped in plastic, it can be double wrapped in plastic and frozen for up to 2 weeks.

Ingredients

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