I recently bought the cutest cookie cutters at Williams Sonoma, beach themed, and have been dying to use them. What better occasion than our nephew’s upcoming birthday? So today I started prep by making two batches of cookie dough, one white one chocolate. While they were sitting chilling in the fridge, I remembered how much my own kids love the checkerboard cookies that I buy at Whole Foods sometimes. Only I don’t buy them very often since they are about $8.99/lb. Pretty steep for some sugar dough, don’t you think? Well, I do, but I buy them anyway for an after-school surprise treat.
Anyway, while the building blocks were sitting there I figured why not try a possible blunder? I had nothing to lose except for the time that I’d already lost.
A couple of YouTube videos later, this is what I had:
The white dough is a vanilla-lemon flavor, and the chocolate is just pure decadence. They baked without spreading. The cookies are a trifle under-sweet since their original avatar was supposed to be frosted, but they are a perfect teatime snack. They used quite a bit of butter, as butter cookies are wont to, so I wouldn’t make a habit of it, but for an occasional splurge, they’re fantastic.
And so pretty to boot! Lesson of the day: Whims sometimes do pay off.