Checkerboard Cookies

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Checkerboard Cookies Ingredients

2 c Unsalted butter or margarine	1/4 ts Salt
1 1/4 c Sugar	5 c Unbleached all purpose flour
1 ts Pure vanilla extract	1/2 c Cocoa

Instructions for Checkerboard Cookies

Cream butter or margarine and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour. Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden. Yield: approximately 4 dozen cookies Recipe by: BAKERS DOZEN (BETH SETRAKIAN) SHOW #BD1A08 Posted to JEWISH-FOOD digest by Nancy Berry on Feb 19, 1998

Main Ingredient: CookiesCuisine: Uncategorized

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