Checkerboard Squares
Yield
1 batchPrep
20 minCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cookie mix
|
* |
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
cookie mix
|
* |
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
Directions
At low speed, beat until mixture forms a dough.
Divide dough in half; remove one half from bowl.
To dough in bowl, add cocoa powder; knead to mix well.
On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6 inch rectangle.
Using paper to lift dough, invert plain dough onto top of chocolate dough.
Remove paper from plain dough. Using long chef's knife, cut doughs lengthwise into 2 inch wide strips.
Stack strips, removing waxed paper and alternating colors.
Cut stack lengthwise into three equal strips.
Stack strips so colors alternate; gently press stack so dough layers stick together.
Wrap stack in plastic wrap; refrigerate 2 hours.
Preheat oven to 375℉ (190℃).
Lightly grease 2 baking sheets.
Remove plastic wrap from dough; cut stack crosswise into ¼ inch slices.
Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden.
Transfer to wire rack to cool.
With pastry bag and writing, decorate cookies with dots of chocolate and icing.
