Recipe: Strawberry Chocolate Checkered Cookies

Ingredients

Pulse sugar and freeze-dried strawberries in a food processor until powdered.
Transfer the mixture to a stand mixer and add butter, vanilla, and salt; beat until fluffy.
Mix in flour in two batches until combined.
Divide the dough in half and wrap one half in plastic wrap.
Add cocoa powder to the remaining dough and mix until fully combined.
Wrap both doughs separately and refrigerate for 15 minutes.
Roll out each dough into a 7-inch square, ½-inch thick, and slice into strips.
Layer the strips alternately to form a checkered pattern, brushing with beaten egg in between layers.
Wrap the log in plastic wrap and freeze for 10 minutes.
Preheat oven to 350°F and line a baking sheet with parchment.
Slice the logs into ¼-inch to ½-inch thick cookies and bake for 10 to 12 minutes.
Let cookies cool completely on the baking sheet.

Servings

40 cookies

Calories

150

Total fat

Total carbohydrates

20g

Total protein

Sodium

50mg

Cholesterol

20mg