Matcha, Strawberry and Cocoa Checkerboard Cookies
Want a refresher on how to make this?
Makes 2 logs, 30-40 slices | Bake: 10-12 min | Oven: 350°
INGREDIENTS
Mushies
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups medium-packed powdered sugar
3 large egg yolks
½ teaspoon kosher salt
1 teaspoon vanilla extract
2¾ cups all-purpose flour
1 tablespoon freeze-dried strawberry powder
Optional: pink food coloring, for deeper color
1 tablespoon matcha powder
1 tablespoon black cocoa powder
Egg white and granulated sugar, for coating
INSTRUCTIONS
Make the dough
Cream the butter and powdered sugar together in a large mixing bowl until smooth and fluffy, about 2-3 minutes. Add the egg yolks, salt, and vanilla, and mix until fully combined, mixing for about 30 seconds between each addition of egg yolk.
Add the flour and mix just until the dough comes together. Avoid overmixing.
Divide the dough evenly into three portions and place each in a separate bowl. Make sure to keep them covered so they don’t dry out.
Flavor the dough
Add the strawberry powder (and a drop of food coloring, if using) to one bowl and mix until evenly tinted.
Add the matcha powder to the second bowl and mix until combined.
Add the black cocoa powder to the third bowl and mix well.
Wrap each dough portion in plastic wrap, and squish down into roughly a rectangle shape, then chill until firm, at least 30 minutes.
Assemble the checkerboards
Roll each dough portion into even rectangles. I like to use straws or some other guide to keep the layers exactly even. Slice each into strips of equal thickness. Stack the strips, using a bit of egg white as glue between each new addition, and press together strips of contrasting colors to form a checkerboard block.
Wrap the assembled dough block in plastic and chill again until firm enough to slice cleanly, about 30-45 minutes, or up to overnight.
Slice and bake
Preheat the oven to 350°F and line a baking sheet with parchment.
Brush the chilled dough block with egg white and roll in granulated sugar to coat the outer edges. Slice into cookies about ¼ inch thick.
Place on the prepared baking sheet and bake until just set, about 10 to 12 minutes. Edges should be dry but not browned.
Cool completely on a wire rack.
To store
Store in an airtight container at room temperature for up to one week. You can also freeze these cookies at any point from the whole block, to slices cookies, even to cooked finished cookie!
