Checkerboard Squares

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 9×6 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.