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Checkerboard Cookies

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 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" 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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