Checkerboard Cookies

Instructions

1. Place the butter, salt and icing sugar (powdered sugar) into a large bowl. Cream the ingredients together until the mixture is light and fluffy. If you are using an electric stand mixer, use the flat-paddle attachment. Add the egg yolks. Beat to combine well. Weigh the mixture in a clean bowl. Halve the mixture into separate mixing bowls.

2. Place one half of the Cookie Dough Base into the mixing bowl. Add the additional ingredients for Vanilla Cookie Dough. Beat the mixture together until the mixture resembles wet sand. Add just enough water to bring the mixture together into a soft dough. Remove the mixture to the kitchen bench. Knead the dough lightly so that all of the ingredients are well-combined and there are no air-pockets in the dough. Shape the dough into 2 logs, measuring 4 cm in width, 2 cm in height, 16-18 cm in length. Wrap each log in plastic wrap. Place the dough in the fridge for 30 minutes, or in the freezer for 15 minutes, to firm up.

3. Repeat the same steps as for the Vanilla Cookie Dough.