Checkerboard Cookies

---------- Recipe via Meal-Master (tm) v8.02

Title: CHECKERBOARD COOKIES
Categories: Cookies
Yield: 48 servings

3/4 c PLUS
1 tb Butter or margarine,
-softened and divided
2 Egg yolks
1/2 ts Vanilla extract
1 pk DUNCAN HINES Moist Deluxe
-Fudge Marble Cake Mix
1 Egg, lightly beaten

1. Combine 3/4 cup butter, egg yolks and vanilla
extract in large bowl. Beat at low speed with electric
mixer until blended. Set aside cocoa packet from Mix.
Gradually add cake mix. Blend well.

2. Divide dough in half. Add cocoa packet and
remaining 1 tablespoon butter to half the dough. Knead
until well blended and chocolate colored.

3. Roll out yellow dough between two pieces of waxed
paper into a 6" square. Repeat with chocolate dough.
Remove top pieces of waxed paper from yellow and
chocolate doughs. Cut each square into twelve 1/2"
wide strips.

4. To assemble, place one strip chocolate dough on
plastic wrap. Brush edge with beaten egg. PLace one
strip yellow dough next to chocolate dough. Brush edge
with egg. Repeat with a second chocolate strip, egg
and a second yellow strip to make first row. Brush top
of row with egg. Prepare second row by stacking strips
on first row, alternating yellow over chocolate
strips. Brush edge and top of each strip with egg.
Repeat for third row to complete one checkerboard bar.
Repeat with remaining strips to make second bar. Cover
with plastic wrap. Refrigerate 1 hour or until firm
enough to slice.

5. Preheat oven to 350'F. Grease baking sheets.

6. Cut checkerboard bars into 1/4" slices. Place 2"
apart on greased baking sheets. Bake at 350'F. for 7-9
minutes or until edges are light golden brown. Cool 1
minute on baking sheets. Remove to cooling racks. Cool
completely. Store in airtight containers.

Makes 4 dozen cookies.

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