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Matcha, Strawberry and Cocoa Checkerboard Cookies
From chefreillymeehan.com
1 hr 20 min + chillingMakes 2 logs, 30–40 slices
Three-flavor butter cookie dough stacked and sliced into checkerboard patterns, then baked until set.
| prepPreheat oven to 350°F / 175°C | ||||||||||
| prepLine baking sheet with parchment | ||||||||||
| 2 sticks / 225 g unsalted butter, at room temperature | Cream butter & sugar until fluffy | Beat in egg yolks, salt & vanilla | Mix in flour until just combined | Wrap & chill doughs 30 min until firm | Roll, slice & stack into checkerboard with egg white | Chill assembled block 30–45 min until firm | Brush block with egg white & roll in sugar | Slice into ¼ inch cookies | Bake 350°F / 175°C, 10–12 min until set | Cool completely on wire rack |
| 150 g powdered sugar | ||||||||||
| 3 large egg yolks | ||||||||||
| ½ teaspoon kosher salt | ||||||||||
| 1 teaspoon vanilla extract | ||||||||||
| 330 g all-purpose flour | ||||||||||
| 1 tablespoon freeze-dried strawberry powder | Tint one portion with strawberry powder & food coloring | |||||||||
| pink food coloring (optional), for deeper color | ||||||||||
| 1 tablespoon matcha powder | Tint second portion with matcha powder | |||||||||
| 1 tablespoon black cocoa powder | Tint third portion with cocoa powder | |||||||||
| 1 large egg white, for assembly and coating | ||||||||||
| granulated sugar, for coating | ||||||||||
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