Chocolate Checkerboard Cookies

Chocolate Checkerboard Cookies

These cookies are beautiful. They take some work, but are worth it.

INGREDIENTS

3/4 Cup Softened Butter

3/4 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs

4 1/2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Milk

2 Tablespoons Unsweetened Cocoa Powder

Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.

© Victoria Hart Glavin