Checkboard Sablee Cookies


by: Ronaldo

To make these cookies, you'll need chocolate sablée dough and extra buttery sweet pastry dough. These are rolled into ropes that are then pressed together to make the cookies.


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serves: 50

1/2 recipe extra buttery sweet pastry dough

Confectioners' sugar (for dusting)

1 recipe chocolate sablée dough

Cocoa powder (for dusting)

1 egg white (lightly beaten)

Nutrition Facts
Checkboard Sablee Cookies

Servings Per Recipe: 50

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

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1.  Roll the plain sablée dough, using confectioners' sugar to prevent sticking, into 2 ropes, each about 1/2, inch thick.

2.  Roll the chocolate sablée dough, using cocoa powder to prevent sticking, into 2 ropes, each about 1/3 inch thick. Brush off extra cocoa and sugar.

3.  Align the ropes so there are 4 lengths, alternating chocolate and plain. Roll them gently with a rolling pin to make the round ropes into a squared-off strip.

4.  Press on the sides of the ropes with straightedges to square off the sides.

5.  Cut the strip in half. Brush one half with egg white. Place the other half, turned over so plain alternates with chocolate, on the egg white - brushed hall. Roll gently with the rolling pin to press together.

6.  Cut the strip in half again, brush one half with egg white, and arrange the other strip on top. Gently press the strips together, both from the top and from the sides, to hold the ropes together.

7.  Slice the strips into 1/2-inch-thick cookies. Bake until barely brown.

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