Checkerboards

Directions

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 4½ inch rectangles.

Brush chocolate dough lightly with milk and top with vanilla dough.

Using a sharp knife, cut lengthwise into 3 strips, 4½ inch wide.

Stack strips, alternating colors and brushing each layer with milk.

Cut lengthwise again into 3 strips, ½ 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 ⅛ inch slices, using a very sharp knife. Place on baking sheets. Bake 375℉ (190℃) for about 8 min., or just until white portions start to brown. Cool on racks.