Here's a cute recipe that screams effort for those of you who still want to make something tasty but want the credit of putting in some time and elbow grease. This is adapted from the NY Times Neapolitan Shortbread recipe that has a great video too if you're a visual learner.
Vanilla Shortbread
1-1/2 c (192 g) all-purpose flour
1/2 tsp kosher salt
1/2 c (112 g) unsalted butter, room temp
1/2 c (100g) sugar
1 large egg, room temp, yolk and white separated
2 tsp vanilla extract
Strawberry Shortbread
1.2 oz (34 g) freeze dried strawberries
1-1/4 c (160 g) all-purpose flour
1/2 tsp kosher salt
1/2 c (112 g) unsalted butter, room temp
1/2 c (100g) sugar
1 large egg, room temp, yolk and white separated
1. To prep the Vanilla Shortbread: Whisk flour and salt in a medium bowl. In a stand mixer with paddle attachment, combine butter and sugar until pale yellow, scraping bowl as needed, about 2 mins. Add egg yolk and vanilla extract and mix for 30 secs. Scrape sides of bowl. Add flour mixture all at once and mix on low until it resembles pea-size crumbs. Transfer to piece of plastic wrap and scrape bowl and paddle clean. You do not need to wash.
2. To prep the Strawberry Shortbread: Pulse the freeze dried strawberries until they're a powder and whisk it with flour and salt in a medium bowl. Add butter and sugar to stand mixer and mix for 2 min, scraping down sides as needed. Add the egg yolk and mix for 30 secs. Scrape down sides of bowl and add flour all at once. Mix on low until it resembles pea-size crumbs. You know the drill. Transfer to plastic wrap.
3. Pat each dough into a 5x6 inch rectangle and wrap them each tightly in the plastic wrap. Use a rolling pin and roll into rectangles that are 1/2 inch tall. This left me with rectangles that were roughly 5x8 inches. Let these rest for 30 min in fridge if needed to firm up.
4. Whisk egg whites with 2 tsp water. Trim uneven edges of dough so that each rectangle are the same size.
5. Cut each rectangle into 9 strips (1/2 inch wide x 8 inch long). Save any scraps to make into cool psychedelic swirl cookies.
6. To make the checkerboard, lay a strip of vanilla on a cutting board. Brush with egg white and gently press against a strawberry strip, long side to long side. Then repeat with another vanilla. Then on top, do the same process, only starting and ending with a strawberry strip, using a vanilla strip in the middle. Do one final layer, starting and ending with vanilla. You will be left with a 3x3 square log. Repeat process to make another log. Wrap with plastic wrap and refrigerate overnight.
7. Preheat oven to 350F. Line baking sheet with parchment paper. Take the logs out and square up the edges if you want to be perfect. Slice in to 1/3 inch wide slices and place on sheet an inch apart.
8. Bake until edges are light golden, about 12 to 15 min, rotating pan half way. Cool on baking sheet for 5 mins before transfering to wire rack to completely cool.
