Cookies

Description

The dough can be prepared in advance (for example, 2-3 days before baking). If you made too much, you can safely freeze it and use as needed. This cookie looks very impressive and rightfully adorns the table, and it's made from simple, readily available ingredients. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Add butter and sugar to the mixer bowl, mix with the dough attachment for about 2 minutes, then add vanilla and lemon extract, a pinch of salt, and gradually add flour in portions. Mix everything at low speed.

2. 2

   Step 2

   Place the dough from the bowl onto the table and knead for 2 minutes. Divide the dough into 2 equal parts, and mix cocoa into one part, stirring thoroughly.

3. 3

   Step 3

   Roll out both types of dough into sheets of the same size (approximately 17 centimeters long) and about 2.5 centimeters thick, then cut into 9 equal strips.

4. 4

   Step 4

   Mix the chicken egg with water. Cover the surface of the table with plastic wrap. Place three strips of dough on top of each other so that the colors alternate and create a checkerboard pattern. Then brush one side with the egg mixture and press another three strips on top. Brush the side again with the egg mixture and press on another three strips.

5. 5

   Step 5

   Wrap the strips in plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes.

6. 6

   Step 6

   Preheat the oven to 175-180 degrees. Take the dough out of the refrigerator, cut it, place the cookies on a baking sheet lined with parchment paper, and bake for 10-13 minutes.

7. 7

   Step 7

   Remove the baked cookies from the oven and let them sit for 2 minutes, then transfer them from the baking sheet and cool completely.