Checkerboard Cookies

Checkerboard Cookies

Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW

BD1A08

1 Preparation Time :

Categories :

Amount Measure Ingredient -- Preparation Method -- -- --

2 cups unsalted butter (1 pound)

1 1/4 cups sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

5 cups unbleached allpurpose flour

1/2 cup cocoa

Cream butter 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 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

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 - - - - - - - - - - - - - - - - - -