Aunt Baby's Checkerboard Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sheila Bridges
Try this recipe for buttery checkerboard cookies (Sheila's favorite!), courtesy of great-aunt "Baby.
Ingredients
- 2 3/4 c. all-purpose flour
- 3/4 c. nonfat dry milk
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. unsalted butter or shortening
- 1 tsp. vanilla
- 1 1/2 c. sugar
- 2 eggs
- 2 tbsp. cocoa
Instructions
- Note: For more colorful cookies, substitute red or green food coloring for cocoa.
- Sift together flour, dry milk, baking powder, and salt. Set aside.
- Using an electric mixer, cream the butter and stir in vanilla. Gradually add sugar; beat until light and fluffy. Add well-beaten eggs, blending until smooth. Add dry ingredients and mix until well blended. Divide dough in half. Stir cocoa into one half, blending well. Shape each half into a rectangle, about 2" x 2" x 6". Tightly wrap in waxed paper. Chill at least 30 minutes.
- Unwrap dough; cut each rectangle into quarters, lengthwise. Alternately place dark and white quarters side by side to form checker design. Rewrap in waxed paper and chill slightly.
- Slice dough into 1/8-inch pieces and place on ungreased cookie sheet. Bake at 350 degrees for 12 minutes.
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