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1 batch
suggest servings
| 2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 2/3 | cup | butter | |
| 1 | cup | sugar | |
| 1 | each | egg | |
| 1 | teaspoon | vanilla extract | |
| 2 | squares | chocolate unsweetened | bakers, melted |
Mix flour, baking powder,and salt; set aside.
Cream butter.
Gradually add sugar and continue beating until light and fluffy.
Add egg and vanilla; beat well.
Gradually add flour mixture,mixing well after each addition.
Divide dough in half, blend chocolate into one half.
Use prepared doughs to make checkerboards.
* * Checkerboards: Set out small amount of milk.
Roll out chocolate and vanilla doughs separately onto lightly floured board into 9 x 4 1/2 inch rectangles.
Brush chocolate dough lightly with milk and top with vanilla dough.
Using a sharp knife, cut lengthwise into 3 strips, 1 1/2 inch wide.
Stack strips, alternating colors and brushing each layer with milk.
Cut lengthwise again into 3 strips, 1/2 inch wide.
Invert middle section so that colors are alternated; brush side with milk.
Press strips together lightly to form a rectangle Wrap in waxed paper, chill overnite.
Cut into 1/8 inch slices, using a very sharp knife.
Place on baking sheets.
Bake 375 degrees for about 8 min., or just till white portions start to brown.
Cool on racks.
| % Daily Value* | |
| Total Fat 40.0g | 62% |
| Saturated Fat 25.0g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 533mg | 22% |
| Total Carbohydrate 102.0g | 34% |
| Dietary Fiber 4.0g | 16% |
| Sugars 51.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 20% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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