Old Fashioned Checkerboard Cookies
Old Fashioned Checkerboard Cookies recipe
Yield
24 servingsPrep
60 minCook
10 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
(1 pound) |
|
| 1 ¼ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| ¼ | teaspoon |
salt
|
|
| 5 | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
(1 pound) |
|
| 296 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
pure |
|
| 1.3 | ml |
salt
|
|
| 1.2 | l |
unbleached all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
Directions
Cream butter and sugar.
Add vanilla. Add flour and salt and blend well.
Divide dough in half. Add cocoa to ½ of dough. Let rest.
Roll ¼ 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 ½ hour.
Preheat oven to 350℉ (180℃).
With a sharp knife, slice the dough into rounds about ⅓ inch thick.
Place 1 inch apart on a parchment covered baking sheet.
Bake for about 10 minutes or until lightly golden.
