Tropical Checkerboards
- Servings: 4 dozen
- Course: Dessert
Reynolds Kitchens® 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.
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