Pandan Checkerboard Cookies

Name: Pandan Checkerboard Cookies
Total time: 2 h 5 min
Yield: 22 - 24 serving(s)
Ingredients: 1 1/2 c. all-purpose flour; 1/4 tsp. baking powder; 1/4 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. sugar; 1 large egg; 1/4 tsp. pure vanilla extract; 1 tsp. pandan extract (we used McCormick brand)

Pandan boasts a sweet flavor with vanilla notes.

By Joy ChoPublished: Oct 24, 2024

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mike garten

Yields:

22 - 24 serving(s)

Total Time:

2 hrs 5 mins

Native to Southeast Asia, pandan boasts a distinctively sweet flavor with vanilla notes — and its extract lends a beautiful hue to these bites. The grid-like design is easier to achieve than you think: Shape dough into slabs, cut each log in thirds and alternate the strips to create a checkerboard pattern.

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Ingredients

1 1/2 cups
all-purpose flour
1/4 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
sugar
1
large egg
1/4 tsp.
pure vanilla extract
1 tsp.
pandan extract (we used McCormick brand)

Directions

1. Step 1In medium bowl, whisk together flour, baking powder, and salt.
2. Step 2In stand mixer, beat butter and sugar on medium, scraping bowl halfway through, until light and fluffy, about 3 minutes. Beat in egg, then vanilla, scraping bowl as needed.
3. Step 3With mixer running on low speed, gradually add flour mixture and mix until just incorporated. Transfer half of dough to second bowl and set aside. To remaining dough in stand mixer, add pandan extract and mix on low until evenly green.
4. Step 4Place plain dough on piece of plastic wrap and shape into 2- by 7-inch rectangle (about 3/4 inch thick), making sides as straight as possible; wrap in plastic. Repeat with green dough (this dough will be softer). Refrigerate both doughs until slightly firm, 30 to 45 minutes.
5. Step 5Unwrap logs and cut each into thirds lengthwise. Swap center strip from plain dough and green dough so colors of strips alternate. Stack 1 log (of 3 strips) over other log, lining up center and outer strips so they are flush. Rewrap in plastic. Using bench scraper, gently press into cohesive rectangular log, straightening sides all around. Freeze until firm enough to slice, about 1 hour. (Dough can be frozen up to 2 months. Let thaw slightly at room temp 10 to 15 minutes to ease slicing; cookies may need an extra minute or two when baking.)
6. Step 6Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper. Using sharp knife, slice log crosswise into 1/4-inch-thick cookies and place on prepared sheets, spacing 11/2 inches apart. Bake, rotating positions of pans on racks halfway through, until cookies look dry and begin to turn lightly golden around edges, 11 to 13 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.