How to Make Flipboard Cookies
For the holidays, our German Curator Stefanie Bastian delighted us with adorable Flipboard cookies. Here’s how she made them:
Black and White Cookies (aka Chess-Pattern Cookies)
2 cups flour
2 sticks butter
3/4 cup of granulated sugar
Finely rasped peel of one organic lemon
For the darker parts of the dough:
some more sugar
Mix flour, butter, sugar, egg and lemon peel quickly into one ball of dough. Divide into two parts, one slightly bigger than the other.
Take the smaller part and divide it into three balls that are roughly 3/6, 2/6 and 1/6 in size.
Mix enough cocoa powder into each of the pieces to make the big ball dark, the second less dark and the small ball the lightest. Mix in a little milk if it gets too hard.
Then shape three rectangle “logs,” each about 1/2 inch high. The darkest one should be about 1 1/2 inch wide, the middle one about 1 inch wide and the last one 1/2 inch wide, making this one a square — look at the Flipboard logo for reference. ;-)
Total length of each “log” is about 6 inches.
Try to shape each piece so that they have really good angles; you might have to put them back in the fridge for 10 minutes to harden before arranging them. Leave the white dough out so it stays softer.
Then lay the widest “log” on your work surface and stack them so they’ll form the “F” when you’ll later cut the slices vertically. Then shape rectangles with the white dough accordingly, filling in the gaps and wrapping it around the entire thing until it’s in the form of a rectangle/square.
Let it rest in the fridge for at least an hour.
Then take it out and cut it into slices, about 1/8 to 1/4 inch thick. Make sure you stick to one thickness, so that the thinner ones don’t burn.
Bake for 10 to 12 minutes at 350°F.