I try to keep the complicated baking to a minimum around here. I am a big fan of simplicity – Bundt cakes, drop cookies, brownies. However, once in a while I’m overcome with the need to make something a little bit more involved than my usual escapades.
These cookies are an excellent example. I was flipping through Cooking Light when I saw them. Something about to them called out to me and practically begged me to make them. So, I added them to my “to-do” stack but kept passing over them in favor of something simpler.
Finally, I could take it no longer and made them. The dough itself was unremarkable in its preparation. Getting them to the finished stage is the kicker. While they are a bit time-consuming, they are surprisingly simple to assemble. Most of their time is spent in the refrigerator, so a lot of the time required isn’t hands-on. If you can manage to roll out dough, stack, and slice, then you possess all the skills required to make these unique cookies.
I regret to tell you that, in my opinion, the cookies look better than they taste. Not that they aren’t good, they just aren’t extra good like I wanted them to be. Don’t let that discourage you from making them. Any chocolate and vanilla fan would certainly like them. And, of course, they would be quite impressive on a cookie tray or wrapped up as a gift.
More BoB in black and white:
- Irish Cream Brownies
- Chocolate Shortbread Fingers
- Marbled Chocolate Bundt Cake
- Chewy Chocolate Cookies with Cream Cheese Icing
- Fudgy Layer Squares
- Chocolate Wafer Icebox Cake
December 12th, 2007 at 12:17 am
these cookies are really pretty. It gives me the inspiration of how to use my remaining batch of vanilla and chocolate rolled out cookies. But the recipes are from Bon Appetite though.
December 12th, 2007 at 2:43 am
Pretty cookies! Much prettier than the average checkerboard cookie imo…
December 12th, 2007 at 8:31 am
They look fantastic, Jen – the red ribbon sets if off beautifully!
December 12th, 2007 at 9:21 am
Oh, I completely understand– most cookies have the tendency to be more about texture than flavor (so if you don’t like butter… you’re out of luck). You might like to sub in ground almonds or dip the backs in chocolate if you want some more oomph
But these are very pretty, in any case!
December 12th, 2007 at 9:28 am
Thanks, Mandy. Perhaps both magazines have similar recipes, because this one is definitely from Cooking Light.
I agree, Linda. A little different than the chekerboard. Easier, too.
Thanks, Patricia!
Manggy, those are some good suggestions. I would definitely augment if I make them again. Thanks!
December 12th, 2007 at 9:36 am
Oh my,
These are so pretty!
December 12th, 2007 at 11:22 am
Pretty! These could be a lovely addition to my little christmas presents. Thank you!
December 12th, 2007 at 6:51 pm
This look amazing. I made cookies similar to these once but they were red and green for the holidays. I had to use food coloring gel though to get a really rich color.
December 12th, 2007 at 6:52 pm
Fantastic photo! These cookies would be too much of a challenge for me, tho’
December 12th, 2007 at 7:55 pm
Thanks, Cindy!
Evelin, I think they would be great for gifts!
Miya, I bet those looked great. Very festive.
JEP, don’t sell yourself short. These really weren’t as hard as they look. Just a bit time-consuming.
December 12th, 2007 at 11:28 pm
Those turned out lovely.
December 13th, 2007 at 11:12 am
They look wonderful. Maybe a kick of black pepper in the chocolate dough, vanilla bean in the vanilla one. Baking is often times not complicated but it does requires patience and attention, you are 100% right about that. Well done!
December 13th, 2007 at 11:24 am
Thanks, Peabody!
Tartelette, thanks for the recommendations. I really wanted these to have a bit more flavor. I’ll keep your suggestions in mind. Thanks!
January 24th, 2009 at 2:48 pm
Try the Pinwheel Cookies from Fine Cooking. They include instant espresso powder in the chocolate dough, which gives the flavor the umph it needs!