{"id":6506,"date":"2017-04-23T16:12:48","date_gmt":"2017-04-23T13:12:48","guid":{"rendered":"http:\/\/harryandlexy.com\/?p=6506\/"},"modified":"2019-02-24T12:18:23","modified_gmt":"2019-02-24T12:18:23","slug":"checkerboard-cookies","status":"publish","type":"post","link":"https:\/\/harryandlexy.com\/en\/recipes\/desserts\/cookies-and-biscuits\/checkerboard-cookies\/","title":{"rendered":"Checkerboard Cookies"},"content":{"rendered":"

Checkerboard Cookies<\/strong><\/span><\/h2>\n

\"Black<\/p>\n

For some reason, every time I see Checkerboard cookies, they remind me of Alice in Wonderland. I really don’t know why, perhaps there is something cartoonish about them or I expect a little tag next to them saying “Eat me”. However, I did eat them now and I definitely didn’t become little. Or extra tall. Although, I would appreciate a few extra inches as I am really tiny. Perhaps I have had too many of them when I was a baby?<\/p>\n

Anyway, this Checkerboard cookies recipe is absolutely amazing. One of the things that distinguishes it from all other cookie recipes I’ve tried so far is the tonka beans<\/a><\/span>. They are a very unusual spice that you don\u2019t see in everyday cooking, but have a unique flavour and scents. That’s rights, scents. I can register the aromas of vanilla, cherry, dark honey, almond, and something spicy\u2014a bit like cinnamon.\u00a0The beans are flat, dark brown to almost black, wrinkled seeds that come from the giant Cumaru trees in South America. Never use whole Tonka beans in your recipes, just grate them, as they have a very strong taste and you only need a small amount to get the flavour infused into something.\"Checkerboard<\/p>\n

Ingredients for\u00a040-45 Checkerboard Cookies:<\/span><\/strong><\/h3>\n