1. Home >
  2. Recipes >
  3. Tropical Checkerboards

Tropical Checkerboards

  • Servings: 4 dozen
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for >

Ingredients

  • Reynolds® Parchment Paper
  • 1 recipe Basic Pattern Dough*
  • 1/2 teaspoon rum extract
  • orange paste food coloring
  • 1/2 teaspoon coconut extract
  • yellow paste food coloring
  • 1/3 cup flaked coconut
  • 1/3 cup finely chopped macadamia nuts

Directions

Step 1

Divide Basic Pattern Dough in half.

Step 2

Knead rum extract and orange food coloring into one dough portion. Knead coconut extract and yellow food coloring into the other portion. Shape each dough portion into a rectangular log that is about 6 inches long and 2 inches wide. Wrap logs in parchment paper or plastic wrap and chill for 1 hour.

Step 3

With a sharp knife, cut each log lengthwise into four slices. Alternating colors, stack the slices to form two four-layer logs. Press dough together to seal layers. Wrap logs in parchment paper or plastic wrap, and chill for 30 to 60 minutes or until firm.

Step 4

Place logs on a cutting surface with a solid color facing up. Using a sharp knife, cut each log lengthwise into four slices. (Each will have four layers in alternating colors.)

Step 5

Stack four slices of dough, alternating colors placement for a checkerboard effect. Repeat with remaining slices. Trim edges to straighten.

Step 6

Combine coconut and macadamia nuts; roll logs in mixture to coat. Wrap and chill for 1 to 2 hours.

Step 7

Preheat oven to 375°F.

Step 8

Cut each log into 1/4-inch-thick slices. Place slices 2 inches apart on a parchment paper lined cookie sheet.

Step 9

Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned.Transfer cookies to a wire rack and let cool.

Step 10

Beat 3/4 cup of softened butter for 30 seconds. Beat in 1/2 teaspoon baking powder and a 1/4 teaspoon salt. Beat in 1 egg and 1 teaspoon vanilla. Beat in as much of the 2 cups of all-purpose flour you can with a mixer. Stir in remaining flour. Makes about 2-1/2 cups of dough.

To Store

Place cookies in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Back to top

Loading

Back to top