Black and white

I have a bottle of Bailey's sitting on my countertop that stares at me every day, begging to be put to good use. It truly is the best liqueur to use in baking, but the flavor is so distinct that it can't be combined with just anything. Chocolate is the obvious choice, but what about Irish coffee? Throw a splash of Bailey's and whiskey in your coffee and you have an extra delicious combination - and inspiration for this cookie!


Checkerboard cookies are super simple but look complicated and snazzy when they're finished. They're also "icebox" cookies, which means you can make them over the course of two days if you need to. It's the perfect busy-day cookie, and also goes well with that third cup of coffee to keep you going! These cookies are basically shortbreads, made with no egg and just a lot of butter. Slightly crumbly, very tender and all kinds of delicious as the coffee/chocolate and Irish Cream flavors melt in your mouth!

Irish Cream Checkerboard Cookies
Adapted from Martha Stewart
Makes about 18 cookies

1 C unsalted butter, softened
1/2 C sugar
1/4 tsp salt
2 1/2 C all-purpose flour, sifted
2 tsp Bailey's Irish Cream
3 Tbsp cocoa powder
2 tsp finely ground coffee
1 egg

Directions: Cream butter and sugar in an electric mixer until well-blended. Add salt and flour gradually. Separate dough in half, placing one half in a separate bowl. Add Bailey's to one half, and mix slowly until just combined. Clean out bowl and mix other half of the dough, cocoa and coffee in it until just combined. Place each half of the dough in between two sheets of plastic wrap and roll into 7" squares about 3/8" thick. Using a sharp knife and a ruler, slice each square into 9 strips, about 3/4 inch wide. It doesn't matter all that much how wide the strips are, as long as they are the same width!

Whisk together egg and 1 Tbsp water. On a sheet of plastic wrap, place three strips of dough next to each other, alternating light and dark. Brush tops and sides of each strip with the egg wash, and gently press them together. Repeat with a second and third layer, alternating colors to create a checkerboard. Wrap log in plastic. Repeat to form a second log, switching the color pattern. Refrigerate logs for at least 30 minutes or freeze for 15.

Preheat oven to 350 degrees and line a baking sheet with parchment or silicone. Slice each log according to how thick you'd like your cookies. The original recipe recommends 1/4" thick, while I liked a doughier cookie and made about 1/2" slices. Bake until lightly golden and firm, about 10-12 minutes.