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#كوكيز #بسكويت #كوكيز_شطرنج
#checkboardcookies #chesscookies


المقادير
عجينة الكوكيز البيضاء:
200 غ طحين
110 غ زبدة باردة
80 غ سكر بودرة
فانيليا
30 غ بودرة لوز (ممكن اي نوع مكسرات مطحونة اخرى او تعوض بنفس المقدار بطحين)
رشة ملح
40 غ بيض


عجينة الكوكيز بالكاكاو:
170 غ طحين
30 غ كاكاو
110 غ زبدة باردة
80 غ سكر بودرة
30 غ لوز بودرة (ممكن اي نوع مكسرات مطحونة اخرى او تعوض بنفس المقدار بطحين)
رشة ملح
40 غ بيض


White Dough:
200 g Flour
110 g Unsalted Butter (Cold)
80 g Icing Sugar
30 g Almond powder (Can replace the amount with other nuts powder or flour)
Pinch of Salt
40 g Eggs
Vanilla


Sift the flour and the icing sugar into a mixer bowl. Add salt, almond powder and finely diced cold butter. Mix with the paddle attachment at low speed until fine crumbs are formed. Add the eggs and mix in the mixer until homogeneous. Roll the finished dough between two guitar or parchment paper sheets to a thickness of 5 mm so that you get an even rectangle. Put the rolled dough in the fridge for 12 hours to stabilize.


Chocolate Dough:
170 g Flour
30 g Cocoa Powder
110 g Unsalted Butter (Cold)
80 g Icing Sugar
30 g Almond powder (Can replace the amount with other nuts powder or flour)
Pinch of Salt
40 g Eggs


Sift the flour, cocoa powder and icing sugar into a mixer bowl. Add salt, almond powder and finely diced cold butter. Mix with the paddle attachment at low speed until fine crumbs are formed. Add the eggs and mix in the mixer until homogeneous. Roll the finished dough between two guitar or parchment paper sheets to a thickness of 5 mm so that you get an even rectangle of the same size as the almond shortcrust. Put the rolled dough in the fridge for 12 hours to stabilize


Bake them on a perforated silicone mat at 150 °C / 302 °F for 15-20 minutes until golden brown.


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   / @wendypastry  
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