Every year I make cookies for St. Nicholas Day and take some to my Dutch friend. This year I made half of them square.
The original recipe that I started from is for Speculaas. Traditionally a wooden mould is used to imprint images on the surface of the rolled out dough. I do not own a Speculaas mould, and I find the dough difficult to roll out. If you add enough flour to make the dough manageable, the cookies start to resemble hardtack.
Instead, I treat them as refrigerator cookies, forming the dough into cylinders and cutting them to the desired thickness. This year I tried shaping one of the cylinders into something that would cut into squares. I got close. (I should have used my kitchen ruler to check the dimensions.)
I changed the recipe a little again this year by substituting one and a quarter cups of ground almonds —approximately the same amount by weight— for the slivered almonds in the recipe below.
(You can download the recipe as a pdf.)
If you want a recipe for cookies that contain multiple squares, check out the checkerboard cookies from fifteenspatulas.com.
Joanne had the best method I found for constructing the cookies. The recipe even has a button you can click to get (the rather odd) metric equivalents. The instructions do not mention a second batch of cookies with the colours reversed, but there must be one as the cookies shown only use nine of the eighteen strips produced by cutting the dough.
I might have to try these some day. What’s not to like about cookies containing both chocolate and coffee?!