*  Exported from  MasterCook  *

                           Checkerboard Cookies

Recipe By     : Bakers' Dozen (Beth Setrakian) Show #BD1A08
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Unsalted butter
   1 1/4  c             Sugar
   1      ts            Pure vanilla extract
     1/4  ts            Salt
   5      c             Unbleached allpurpose flour
     1/2  c             Cocoa

Cream butter and sugar. Add vanilla. Add flour and salt and blend
well. Divide dough in half. Add cocoa to half of dough. Let rest.
Roll 1/4" cylinders of chocolate and plain vanilla dough about 12"
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 30 minutes. Preheat
oven to 350°F. With a sharp knife, slice the dough into rounds about
1/3" thick. Place 1" apart on a parchment covered baking sheet. Bake
for about 10 minutes or until lightly golden.

Yield: 48 Cookies


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