type: rolled makes: bout 4 dozen 2 cups butter 1-1/4 cups granulated sugar 1 teaspoon vanilla 1/4 teaspoon salt 5 cups all-purpose flour 1/2 cup unsweetened cocoa powder 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" 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 350F. With a sharp knife, slice the dough into rounds about 1/3" thick. Place 1" apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden. |
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Checkerboard Cookies |