Milo Shortbread Checkerboard Cookies
Evoke a nostalgic feeling with the beloved flavor of MILO in these beautifully checkered shortbread cookies. Prepare in advance as cookie gifts for your loved ones - freeze the dough now and bake it later to streamline your holiday preparations.
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Servings: 28 cookies
Ingredients
Light Dough (Malted Milk Flavor)
- 1½ cup all-purpose flour 225g
- 2 tbsp malted milk powder sifted, 17g
- ¼ tsp fine sea salt or ⅛ tsp table salt
- ½ cup unsalted butter softened to room temp, 113g
- ¼ cup sugar 46g
- 1 egg room temp
Dark Dough (MILO Flavor)
- 1½ cup all-purpose flour 225g
- 4 tbsp MILO sifted, 34g
- 1 tbsp Dutch-processed cocoa powder 6.5g
- ¼ tsp fine sea salt or ⅛ tsp table salt
- ½ cup unsalted butter softened to room temp, 113g
- 2 tbsp sugar 23g
- 1 egg room temp
Instructions
Mix the Dry Ingredients
- For the light dough, whisk together the flour, malted milk powder, and fine sea salt. Set aside.
- For the dark dough, whisk together the flour, MILO, cocoa powder, and fine sea salt. Set aside.
Prepare the Two Cookie Doughs
- In a mixing bowl, beat butter and sugar together until fluffy.
- Add egg and mix until just incorporated.
- Slowly add the dry mix for the light dough. Scrape down the sides as needed. Mix until everything is incorporated and a dough ball forms.
- Set the light dough aside on a tray or plate lined with parchment paper. Wipe down the mixer and repeat the last 3 steps to make the dark dough.
Shaping the Dough
- Shape the two cookie doughs into identically sized logs of 1.5" height x 1.5" width. Use a ruler, or mold them into this shape. We used a parchment paper box as our mold by lining it with parchment, then pressing and smoothing them into the box.
- Cover and refrigerate the two cookie doughs overnight, or a minimum of 2 hours until the dough is firm.
Create the Checkerboard Pattern
- Use a ruler to measure and cut each log in half.
- Cut each log lengthwise into 3 vertical sections. Make "sandwiches" by trading the middle sections between the light and dark logs.
- Turn the logs over so the sections are now stacked horizontally. Slice again as before.
- Trade the middle sections again, resulting in a 3x3 checkerboard pattern.
- Cover and chill the checkerboard logs in the fridge for at least 30 minutes until firm.
Slice and Bake the Cookies
- Preheat the oven to 350℉ / 176℃.
- Slice the checkerboard logs into ½" thick cookies. Place cookies on a baking sheet lined with parchment paper.
- Bake for 12-16 minutes until the edges begin to brown and the top of the cookie is set.
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