Checkerboard Cookies or Spiral Cookies

For checkerboard cookies or spiral cookies, first dice the butter into small cubes. Then quickly knead the sugar, flour, egg yolks and butter together to form a shortcrust pastry. Divide the mixture in half and knead cocoa and rum into one half of the dough. Wrap both dough balls in plastic wrap and then let rest in the refrigerator for an hour.

For the checkerboard cookies, roll out half of the light dough and half of the dark dough thinly into a rectangle on a lightly floured work surface and moisten with water. Roll remaining dough portions into four dough sausages each, about the length of the rolled out dough sheets. For light checkerboard cookies, now place one light and one dark dough sausage lengthwise next to each other on the light dough sheet. Place a dark sausage on top of the light sausage, place a light sausage on top of the dark sausage (to form a checkerboard pattern) and gently press down. Now fold the sides of the dough sheet over it, roll everything up and flatten the top and sides a bit so that the dough roll is slightly square shaped.For dark checkerboard cookies, do the same with the dark dough sheet.

For the spiral cookies, divide the light and dark dough in half and roll out the four dough portions thinly on a lightly floured work surface. Now wet two of the dough sheets with water, place a different colored dough sheet (light to dark and vice versa) on top and roll up lengthwise.

Wrap the resulting dough rolls in plastic wrap and

Preparation Tip:

You can expand and modify this recipe for checkerboard cookies or spiral cookies as you like: For especially colorful cookies, color the dough brightly with food coloring, matcha powder or fruit juices, for example, or "enlarge" the checkerboards and spirals by stacking several dough sausages and plates on top of each other.

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