Checkerboard Cookies

* Exported from MasterCook *

Checkerboard Cookies

Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A08
Serving Size : 1 Preparation Time :0:00
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 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


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