Old Fashioned Checkerboard Cookies

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.