• In a food processor, combine flours and salt. Pulse to blend. Add butter and sugar and pulse until well combined. Add egg yolk, milk and extract; process until dough comes together.

  • Divide dough in half, wrap and refrigerate 2 hr.

  • Heat oven to 350 degrees. Roll out each piece of dough between sheets of wax paper to a 15 x 9-inch rectangle.

  • Cut dough into 6-inch squares (use the bottom of a tart pan or (or click here to make your own template). Transfer squares to a large parchment-lined baking sheet. Re-roll scraps, chilling if dough is soft.

  • Brush dough squares with egg white. Sprinkle with sparkling sugar to coat. Roll out scraps and cut more 6-inch squares. Cut each square into 16 squares. Brush smaller squares with egg white; sprinkle with sugars. Place 9 squares on top of each sugar-topped square at a 45 degree angle to form a checkerboard pattern, trimming as needed. Bake 20 min or until edges just turn golden. Make 'em Mini: Cut out dough with the 1 1/2-inch cutter. Cut 1-inch centers out of half the cookies. Sprinkle base cookies with colored sugars, then stack cutouts on top before baking.

Sharing is Caring

  • These super-sized sweets are meant to be shared. So break each up and hand out to family and friends. One board serves 4. Nutrition per portion: 258 cal, 11 g fat (6 g sat), 3 g pro, 37 g carb, 20 g sugars, 1 g fiber, 66 mg sodium