Checkerboards

60 cookies

Ingredients

Quantity Ingredient
1 cup Unsalted butter or margarine not spread; at room temp.
½ cup Granulated sugar
2 teaspoons Vanilla extract
2¼ cup All-purpose flour
¼ cup Unsweetened cocoa powder

Directions

1. Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy. With mixer on low speed, gradually beat in flour just until blended.

2. Remove half the dough to a sheet of waxed paper. Shape into a ball and divide in half.

3. Add cocoa to dough remaining in bowl and beat on low speed until well blended. Divide in half.

4. With lightly floured hands, roll each of the 4 pieces (start with the 2 without cocoa) into a rope 11 inches long.

5. On a sheet of waxed paper, put a chocolate rope and a plain rope side by side and touching. Top the chocolate rope with the remaining plain rope and the plain one with the remaining chocolate rope to form a checkerboard pattern. Lightly press down on log, then turn log a quarter turn and light press down again. Repeat until log is squared off and 12 inches long. Wrap airtight and freeze 8 hours or until hard.

6. TO BAKE: Let dough stand at room temperature about 20 minutes.

7. Heat oven to 350F. Have ungreased cookie sheets ready.

8. Cut dough into 60 slices. Place 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes until edges of plain dough are golden.

Remove to wire rack to cool. Store airtight up to 2 weeks or freeze.

from Woman's Day 11/23/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-28-94

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